When the elder tree in our garden starts to flower, around midsummer, it is time to make the elder flower cider! This is a tradition that we have kept alive for over 20 years now and it is always so refreshing to bring out an ice cold glass of homemade cider! The recipe below scales beautifully, we usually make 16 liters(four times the amount in the recipe) and that is sufficient for the whole year. I keep the cider in a 19 liter stainless steel pressure keg and have a tap in the conservatory, very convenient!
Pick the elder flowers, make sure to pick nice and well developed flowers without any insects or other impurities.
Halve the lemon and squeeze out the juice in a bucket, you will need room for at least 6 liters. Cut each half of the lemon in four parts and add them to the bucket.
Add the white and the brown sugar and the apple cider vinegar to the bucket.
Pour in the cold water and stir until the sugar has dissolved completely.
Cover the bucket with a clean towel and let it sit over night.
The next day strain the solids out and pour the liquid into heavy, pressure proof bottles like champagne bottles, this cider is capable of producing very high pressures! I have had bottles explode, not recommended and very sticky! Or do as I do and pour the cider into a keg!
Now you will need patience, this cider will ferment by the yeasts on the elder flowers themselves and therefore it will take some time, at least two months and preferably longer. We use the cider from the previous year, it has had time to mature and develop a lovely, deep flavour by then!
Image link: bloomsandfood.com