Elderflower Fizz

Elderflower Fizz


  • 10-15 Elderflower heads
  • 1 & 1/2 lbs Sugar
  • 2 Limes, quartered (or 1 Lemon quartered)
  • 2 Tablespoons Cider Vinegar
  • 2 teaspoons Citric Acid
  • 3 Pints boiling water
  • Champagne/Sparkling Wine Yeast – a pinch of


Some call it Elderflower Champagne. I call it a Fizz. A beer-strength, Lime-tinged Floral Summery Fizz at that. One that can redecorate your house in the twinkling of an eye, so make sure you’re careful & always chill before opening.

How to

*This makes 3 Champagne/Prosecco/Cava bottles – double the recipe for a gallon*

Every self-respecting foraging/homebrewing wannabe has a fizzy, alcoholic Elderflower-based recipe they like to use & use & use. They usually call it Elderflower Champagne, but mine is going to be called a ‘Fizz’ – to differentiate it from the full-strength Champagne-style wines I like to make. Sue me.

Pick your Elderflowers as close to Noon on a warm, sunny day. Yes, i know what 2015 has been like, just go with it, OK?

Strip as much stalk as you can from the flowers, and place the flowers in a sterilised bucket.

Throw in the Lime (you can also use Lemon – just use the one though) quarters, Acid, Cider Vinegar & Sugar.

Pour on the boiling water.


Leave to cool then add the pinch of Champagne Yeast.

Ferment for 5-6 days & taste to ensure it is still sweet.

If so, bottle in Champagne bottles with cages & allow to ferment for a further 14 days before opening.

NB: Elderflower Fizz is very volatile. I have private videos of me opening a bottle, it decorating the kitchen, and what remains being squeezed out of my t-shirt into a glass to work out if it was a good batch or not. DO NOT bottle in old plastic Coke bottles as they will not hold the amount of pressure that will build up, and you will spend a large amount of time cleaning up – apparently.

Before opening, always refrigerate!

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