Yuletide spirited drinks

ELDERFLOWER CHAMPAGNE

Elder flower (common elder)Sambucus nigra L. is used as a herb in alternative herbal treatments to treat ailments and problems, such as flu, lower fever and makes a wonderful champagne

12 cups plus 4 cups water
3 cups sugar
6 or 7 average-sized elderflower clusters
2 tablespoons cider or berry vinegar
3 lemons, thinly sliced


Pour 12 cups of water into a large pot, cover, and bring to a rolling boil. Allow the water to cool to room temperature.

Meanwhile, bring 4 cups of water to a boil in a medium saucepan. Remove it from heat and dissolve the sugar in it. Pour this syrup into a sterilized, nonreactive bucket or crock and allow it to cool to room temperature before adding the 12 cups boiled water (also cooled to room temperature) and the rest of the ingredients. Stir, then cover loosely. Allow the mixture to ferment undisturbed for four days in a slightly warm place, such as atop the refrigerator.

Strain the liquid through wet muslin into sterilized plastic soda bottles and screw the caps down firmly. (Sterilize the bottles by rinsing in a weak bleach solution and then rinsing again with clean water.) Store in a cool, dark place for at least a week. Carbon dioxide produced by continuing fermentation causes pressure to build up in the bottles, which in turn causes the gas to dissolve in the liquid. Progress can be monitored by pressing on the bottles, which become harder as the pressure builds. When the bottles are rock-hard, they should be stored in the refrigerator until use. (Elderflower champagne only keeps a few months.) They should be moved as little as possible to avoid stirring up sediment and interfering with the carbonation process. Particulates may form in the champagne during fermentation, but they are both harmless and tasteless. 


BLACKBERRY WINE

This takes 8 months so think ahead. I love blackberry wine!

4 pounds fresh blackberries
3 1/2 cups sugar
3 1/4 cups hot water

Set the berries in a large bowl for about 4 weeks, stirring
occasionally. With a mortar and pestal or blender, crush the berries
into a very smooth pulp. Stir in the sugar, then the water, pour
into casks for formentation. Let the wine age at least 8 months. Air
the wine every few days.


RASPBERRY CORDIAL

One of Scott Cunningham's famous Cordials

2 12-ounce pkgs frozen raspberries, Prefer using fresh berries?
1 and 1/4 cup sugar
2 lemons
4 cups water
1 (5th) of vodka

Put unthawed raspberries in a saucepan. Add sugar. Cook over medium heat, stirring once in a while, for 20-25 minutes, until berries are thawed and sugar dissolved. With potato masher, mash berries and syrup thoroughly. Pour berry mixture into a wire strainer, making sure to extract all the juice by using the back of a wooden spoon to push it through. Discard pulp. Pour raspberry syrup into a pitcher. Squeeze lemons and strain juice. Add lemon juice to raspberry syrup. Boil water and add to raspberry syrup. Cool raspberry cordial to room temperature, then cool in fridge. When completely cooled add to the vodka and refridgerate again. When cordial is ready to serve, stir well.