Zingy Alcoholic Elderflower Champagne - The Tasting

How to make a zingy alcoholic Elderflower Champagne - The Tasting



Ingredients:-
5 Lemons Zest and Juice
2kg Sugar
40-50 Elderflowers (Large Flower Heads)
2 teaspoons White Wine Vinegar
12 litres of water
Pinch of Brewers Yeast if you don't see a reaction taking place after a couple of days.



Method:-
Dissolve the sugar in 2 litres of water in a large saucepan or large stock pot over heat on the hob. Turn off heat when all sugar has dissolved.
Top up with 10 more litres of water.
Add the juice and zest of 5 lemons.
Add the Elderflower heads.
Add 2 teaspoons of white wine vinegar.
Leave covered with muslin cloth or the stock pot lid to ferment in a cool dry place for 3-5 days.
Take the liquid and sieve and strain through muslin cloth and then bottle in sterilised plastic bottles.
Leave in the bottles for 7-10 days before drinking.
Fermentation takes place in the bottles so you may need to open and let out the gas to prevent the plastic bottles from exploding.



This makes a light and refreshing mildly alcoholic drink for those long summer evenings spent sitting in the garden.

Zingy Alcoholic Elderflower Champagne (part 2) - How To Make

How to make a zingy alcoholic Elderflower Champagne (part 2)

Ingredients:-
5 Lemons, Zest and Juice
2kg Sugar
40-50 Elderflowers (Large Flower Heads)
2 teaspoons White Wine Vinegar
12 litres of water
Pinch of Brewers Yeast if you don't see a reaction taking place after a couple of days.

Method:-
Dissolve the sugar in 2 litres of water in a large saucepan or large stock pot over heat on the hob. Turn off heat when all sugar has dissolved.
Top up with 10 more litres of water.
Add the juice and zest of 5 lemons.
Add the Elderflower heads.
Add 2 teaspoons of white wine vinegar.
Leave covered with muslin cloth or the stock pot lid to ferment in a cool dry place for 3-5 days.
Take the liquid and sieve and strain and then bottle in sterilised plastic bottles.
Leave in the bottles for 7-10 days before drinking.
Fermentation takes place in the bottles so you may need to open and let out the gas to prevent the plastic bottles from exploding.

This makes a light and refreshing mildly alcoholic drink for those long summer evenings spent sitting in the garden.

Zingy Alcoholic Elderflower Champagne (part 1) - How To Make

How to make a zingy alcoholic Elderflower Champagne (part 1)

Ingredients:-
5 Lemons Zest and Juice
2kg Sugar
40-50 Elderflowers (Large Flower Heads)
2 teaspoons White Wine Vinegar
12 litres of water
Pinch of Brewers Yeast if you don't see a reaction taking place after a couple of days.

Method:-
Dissolve the sugar in 2 litres of water in a large saucepan or large stock pot over heat on the hob. Turn off heat when all sugar has dissolved.
Top up with 10 more litres of water.
Add the juice and zest of 5 lemons.
Add the Elderflower heads.
Add 2 teaspoons of white wine vinegar.
Leave covered with muslin cloth or the stock pot lid to ferment in a cool dry place for 3-5 days.
Take the liquid and sieve and strain and then bottle in sterilised plastic bottles.
Leave in the bottles for 7-10 days before drinking.
Fermentation takes place in the bottles so you may need to open and let out the gas to prevent the plastic bottles from exploding.

This makes a light and refreshing mildly alcoholic drink for those long summer evenings spent sitting in the garden.

Tomato, Red Pepper & Olive Pasta Sauce - How To Make

How to make a tasty tomato, red pepper & olive pasta sauce.

Ingredients:-
400gm Tin of Italian Tomatoes - break up tomatoes and use the juice only.
2 cloves Garlic peeled and crushed
1/2 Red Onion diced
1 Red Pepper finely diced
1/2 teaspoon of dried Oregano if you cant get fresh
       Substitute with Fresh Basil leaves as an alternative.
Salt & Pepper to taste
8-10 Olives de-stoned and halved

Serve with :-
Parmesan Cheese
Olive Oil
Pasta of your choice



Method:-
Drain the tomatoes using a sieve and bowl and break up to release the juice.
In a large heavy based frying pan, add 2 tablespoons of Olive Oil.
Fry the diced onions and pepper. Add 2 crushed cloves of Garlic. Add the Oregano and the juice of the tomatoes and simmer until the sauce reduces.
Season with black Pepper and salt, but remember olives will be a little salty too. Use the back of a knife and squash the Olives to remove the stone and half the Olives and add to the sauce.

In a large saucepan, boil water and season with Salt. Add 250gms Spaghetti or Linguine Pasta and cook for 8 minutes until soft but has a bite. This is Al dente. Take pasta and drain but leave a small teacup of the pasta water and add this and the pasta to the sauce and toss in the pan to mix. Add a handful of Parmesan Cheese. Add fresh ground black pepper and serve.

This is a simple and easy dish. Give it a try with different herbs such as Basil or Thyme should you wish to add them to the sauce.
I had the tomato juice left over from the Arrabiata recipe and didn't want to waste it. As a result I concocted this recipe.