I found this recipe a couple of years ago on the Internet from someone called Gavin.
Pour 2.5 pints of boiling water over 20 flower heads, 3.5 lbs sugar, 2tsp citric acid and a sliced lemon, stir until sugar is dissolved and cover. stir twice daily for 5 days, strain and bottle -simple!
Or so I thought, but thinking I was being very clever I added the flowers that I had strained from the champagne to the cordial and it began to ferment -whoops! I had to pour boiling water on to kill of the yeast which diluted the cordial. it is not as sweet as normal but I think it could be even better.
Champagne update:
The bottles are beginning to feel harder which means that it is fermenting, should be ready next week!
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