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..