Elderflower Sunday

Today, we'll be out gathering elderflowers for this year's batch of elderflower champagne. Mac usually makes about five gallons of the stuff - we'd make more if we had the bottles to put it in - it's my favorite summer drink.

The recipe comes from an old Women's Institute book on homemade wines and cordials published in the 1950s. I highly recommend it.

ELDERFLOWER CHAMPAGNE

2 elderflower heads
1 1/2 lb. white sugar
2 tablespoons white-wine vinegar
1 gallon of water
1 lemon

Pick elderflower heads that are in full bloom and put them in a bowl with the sugar, vinegar and the juice and cut up rind from the lemon (not the white pith!). Add the water, cover and let the mixture stand for twenty-four hours.

Strain the liquid into strong bottles, cork firmly (screw-tops can also be used) and lay them on their sides. In two weeks it will be sparkling and ready to drink.

Just in time for the second week of Wimbledon. Perfect!