The process for making this drink is similar to Elderflower ‘Champagne’ – a favourite for a hot sunny day. Lavender was very popular in Elizabethan times as a flavouring and is often unrecognised as a herb.

Ensure the flowers are free from insecticides etc.

40 Lavender Flowers

4oz of finely chopped sultanas

3  3/4 pints of cold boiled water

Juice of a lemon

11 ozs sugar

2 tbs white wine vinegar.

Sir all the dry ingredients together and add to a large glass or ceramic container.Add the wine vinegar, lemon juice and water and stir well.Cover the container with a lid and leave for 7 days .Strain the liquid into sterilised bottles and seal with pop ff plastic caps. After a further week the drink should be sparkling..