2 tablespoons white wine vinegar

675g (1 1/2lb) sugar

4.5 litres (8 pints) cold water

2 lemons

4 heads of elderflowers

Method

Put all the ingredients except the lemons into a large bowl, squeeze the lemons into the bowl, quarter them and then add to the other ingredients. Stand for 24 hours, stirring occasionally. Strain and bottle the liquid into screw-top bottles. The ‘Champagne’ will be ready for drinking after a few days.