Elderflower petillant Recipe

1. Remove the stems from the elderflowers as thoroughly as possible. Stir them at length in a previously-washed jar with water and sugar. Once the sugar is diluted, add the lemon zest, lemon juice and vinegar.
2. Cover with a cloth. Leave 48 hours in a warm place (between 20 and 25°C) at least, so that the fermentation can begin.
3. Filter and squeeze out the juice remaining in the flowers with a cheesecloth. Place in Fraîcheur Le Parfait bottles, 15 days at room temperature and exposed to light, so that the bubbles can form.
4. De-gas from time to time. When the drink is ready, store in a cool place. Be careful when opening: the process can be explosive!

Recipe by Claire Poirrier