This takes about 1 - 2 weeks to make. Makes about 6 litres.
1. Put the hot water and sugar into a large container (a spotlessly clean bucket is good) and stir until the sugar dissolves, then top up with cold water so you have 6 l of liquid in total.
2. Add the lemon juice and zest, the vinegar and the flower heads and stir gently.
3. Cover with clean muslin, and leave to ferment in a cool airy place for a couple of days. Take a look at the brew at this point, and if it's not becoming a little foamy and obviously beginning to ferment, add a pinch of yeast.
4. Leave the mixture to ferment, again covered with muslin, for a further four days. Strain the liquid through a a sieve limed with muslin and decant into sterilised strong glass bottles with champagne stoppers (available from home-brewing suppliers).
5.Seal and leave to ferment in the bottles for at least a week before serving chilled. The champagne should keep in the bottles for several months. Store in a cool, dry place.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (7134g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 456 | ||
Calories from Fat: 22 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.5g | 3 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 199.7mg | 7 % | |
Potassium 1435.7mg | 38 % | |
Total Carbohydrate 142.9g | 42 % | |
Dietary Fiber 37.1g | 148 % | |
Sugars, other 105.8g | ||
Protein 7g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 456
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