Elderflower Champagne

It's worth noting that this fermented elderflower beverage isn't technically champagne because it doesn't contain the grape varieties used to make authentic Champagne. But it's been referred to as elderflower champagne for generations, so that common name is being used here.

The elderflower champagne recipe is pretty easy, though it does require patience. It takes over two weeks for the "champagne" to naturally ferment and delicious bubbles, and you'll need to pay close attention to the mixture for the first week or so. Sweetened with either honey or sugar, the final drink should be fizzy and lightly sweet, but not cloyingly so. It's also best to let it rest for a couple of weeks, after which you can serve it chilled for a unique and refreshing drink on hot summer evenings.

If you can't find fresh elderflowers, you can substitute dried.

• 7 to 8 large clusters (about 6-inch diameter) elderflowers, or 2 to 3 cups (4 to 6 ounces) dried organic elderflowers
• 1 pound honey, or 1 1/2 pounds granulated sugar
• 4 cups filtered or unchlorinated boiling water
• 12 cups filtered or unchlorinated cold water
• 1/4 cup apple cider vinegar, or juice and rind of 2 large lemons plus 2 tablespoons apple cider vinegar
• 1/4 teaspoon wine yeast, or 1 small pinch baking yeast, optional