Elderflower Wine
- 6lbs elderflowers, trimmed from the bunch and press well down
- 1kg sugar
- 450g raisins
- Juice of 2 lemons
- 4.5 litres water
- 1 well-beaten egg white
Boil the water, sugar, raisins and white of eggs together for 1 hour. Start the yeast. Allow the liquid to cool, then stir in elderflowers, lemon juice and yeast. Leave to ferment in a bucket for 3 days and then put it in a fermenting jar to work itself out. When it is completely clear syphon it off into sterilized bottles, cork and keep for at least 3 months before drinking.
