How to Make Elderflower Champagne at Home
Jun 10, 2026
Elderflower starts to bloom in early June through to July, where you'll find local hedgerows full to the brim with the floral, sweet-smelling pollen.
Many of Louise's first home-brew kombucha blends experimented with elderflower, and to this day, it remains a favourite and prominent feature within our best-selling Sparkling White Rose. We love making the most of elderflower season, especially by making our cult 'Elderflower Champagne'. Simple, delicious, and delightfully fizzy.
You can make our simple "Elderflower Champagne" in one of two ways: either with home-brew kombucha for a living, probiotic version, or with white wine vinegar for a more traditional sparkling drink.
It's important to remember that the wild yeast naturally found in elderflower creates gentle bubbles and around 1.5% alcohol after 2-3 weeks of fermentation.
Equipment:
A brewing jar
Kitchen paper OR a tea towel
Muslin
Citrus juicer and zester
Ingredients:
10 elderflower heads
1 1/4 cup sugar
Lemon
3 litres of water - room temperature
Mature homebrew kombucha OR white wine vinegar
Method:
1. Gather your elderflower
2. Zest and juice your lemon and add to jar.
3. Add your sugar, pour over the water, and dissolve the sugar with a wooden spoon.
4. Shake the bugs off each elderflower head and drop into the jar.
5. Add 20mls of white wine vinegar.
If you're using your own home-brew kombucha, replace the water, sugar, and vinegar with your strong home-brew.
6. Seal the jar with a towel and leave for 24 hours.
7. Strain the liquid through the muslin into a jug, then pour the strained elderflower into a swing top or Champagne bottle and seal.
8. Wait 1 week before opening the lid and testing for fizz. Reopen every couple of days until it’s fizzy enough for your liking, then refrigerate. Consume within 2 months.
