Those elixirs from fairies, witches and woodland sorceress will accompany your aperitifs throughout the summer… Success guaranteed !
Warning : in case of hallucinations, it’s useless to incriminate the magic, rather refer to the amount drunk.
Fairies’ Bubbles
Shake and gently wipe the umbels to remove potential small insects. Remove the green parts (stems), that bring bitterness and only keep the little flowers. (You can use a clean comb). Place the flowers in a large jar, with the water, the sugar, the vinegar, the dried grapes and the lemon cut into slices.
Close the jar in a non-airtight way, with a clean cloth and an elastic ring, and allow to macerate, if possible exposed to the sun, for 3 to 5 days, stirring twice a day. When small bubbles appear and the dried grapes come up to the surface, it’s time to drain the champagne. Use a clean cloth or a coffee filter, and pour the champagne in pre-boiled bottles with screw cap or lemonade bottle type of closure.
Wait about two more weeks before drinking, to allow the carbonisation to operate.
Store the Fairies’ bubbles in a dry, cool place, away from light and it will last for a few months.
Elderflowers wine
In a 1 liter bottle, place the flowers (prepared as for the champagne), the wine, the sugar, and the alcohol for fruits. (Or use a large airtight jar to prepare a larger amount of wine).
Let the wine rest away from light for about ten days, shaking regularly the bottle. Then drain and pour in pre-boiled bottles. Allow to rest about two more weeks before drinking, because the taste will change a little bit and get stronger.
Serve chilled.
Fondant-croquant aux notes printanières… (more…)
This recipe is a freely inspired tribute to the excuisite cuisine of my friend and…