Fizzy Blackcurrant Leaf "Champagne"
A community recipe by AnLiNot tested or verified by Nigella.com
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Put the sugar, lemon rind (no pith) and lemon juice and leaves in a big clean bucket, boil the water and pour over to dissolve the sugar and draw out the flavour from the leaves. Let cool to body temperature, add the yeast and leave overnight in room temperature. In the morning pour through a sieve and bottle (used large soda bottles work well). Keep cool (fridge or very cool cellar), or they might explode! Try the first bottle after about a week. Should look like champagne when poured....
Put the sugar, lemon rind (no pith) and lemon juice and leaves in a big clean bucket, boil the water and pour over to dissolve the sugar and draw out the flavour from the leaves. Let cool to body temperature, add the yeast and leave overnight in room temperature. In the morning pour through a sieve and bottle (used large soda bottles work well). Keep cool (fridge or very cool cellar), or they might explode! Try the first bottle after about a week. Should look like champagne when poured....
Introduction
Ingredients
Serves: 100
Metric
Cups
- 80 grams blackcurrant leaves
- 1 kilogram caster sugar
- 2 large lemons
- 1 pinch of fresh yeast
- 10 litres water
- 3 ounces blackcurrant leaves
- 2⅕ pounds superfine sugar
- 2 large lemons
- 1 pinch of fresh yeast
- 17⅗ pints water
Method
Fizzy Blackcurrant Leaf "Champagne" is a community recipe submitted by AnLi and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Additional Information
Makes 10ltrs, for 100 people=100mls each
Makes 10ltrs, for 100 people=100mls each
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What 1 Other has said
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Posted by HP on 23rd May 2011
Show more commentsI'm looking forward to making this soon as I have seven blackcurrent bushes in my new garden. Just wondering if it's an alcoholic drink or soft???? Has anyone else made this and can anyone answer my question, really need to know in case kiddies have a slurp ! ? Hen