Method
Rose petal and Elderflower champagne. Boil half of 8 litres water, dissolve 1.25kg sugar. Pour into large bucket, top to 8 litres and cool to 40C. Add 8 large elderflower heads, 1 pint rose petals, 4 tbsp white wine vinegar, juice of 2 lemons, and 2 sliced lemons. Cover with a cloth, leave 2 days stirring twice daily. Day 3: strain through muslin, pour into screw-top plastic bottles. Check daily and release pressure if bottles swell. Ready to drink in 2 weeks.