Donn's Champagne Recipes

Celebrate the beginning of summer, with a glass of fruity fizz.

There is more than a subtle hint of rhubarb in this rosé. Dare to abandon those delicate fruity overtones for a wild blast of sherbety sweetness.

Donn’s sparkling bubbles lit up many winter committee meetings (along with Linda’s wonderful cake).

Rhubarb Champagne
2 lbs chopped rhubarb stalks (2-3cm pieces)
1 ½ lbs of white sugar
1 ½ Tbs of white vinegar
2 lemons sliced
4 ½ litres of water

Elder Flower Champagne
5 – 7 elder flower heads
The more flowers the stronger the flavour; Donn and Linda generally use five average sized heads. Shake the flower heads to dislodge dust and beetles etc but do not wash.

4 litres of water
2 1/2 cups of sugar
2 lemons sliced
2 Tbs white vinegar
4 Tbs citric acid (optional extra for those who prefer a tarter beverage)

Method
Put the sugar and boiling water into a large clean bucket (not metal) and stir until the sugar has dissolved. Allow to cool.
Add the rest of the ingredients to the sugar solution. Mix thoroughly and cover with a clean cloth. Let stand for 48 hours.

Strain the solution through muslin cloth and pour into bottles. Plastic soft drink bottles work well. Do not fill the bottles to the top as the drink becomes very fizzy. Make sure the tops are screwed tight as loss of pressure will cause the drink to go flat.
To check progress lightly squeeze the bottles, they will go tight as the brew matures.

In warm weather the champagne is ready in 1-2 weeks, but it is best left for at least a month to let the flavours fully develop.

When making rhubarb champagne, you can use the strained rhubarb pieces to make a tasty desert.