Light Elderflower Wine from Wild Food by Roger Phillips
(It used to be called ‘champagne’ but this is now illegal apparently!)
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Cooking tools:
- Fine-mesh sieve
- Cheesecloth
- Pitcher
- Mixing bowl
- Bottle
- Chef's knife
- Cutting board
- Citrus press
- Saucepan
- Stove
- Kitchen towel
Ingredients
- 2 tablespoons wine vinegar
- 4 1/2 litres (1 gallon) water
- 4 elderflower heads in full bloom
- 675 g (1½ lb) loaf sugar
- 1 lemon
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