Elderflower Lavender Mead
This Elderflower Lavender Mead combines the sweet, aromatic notes of elderflower with the soothing qualities of lavender, creating a luscious, refreshing drink perfect for warm evenings. Fermented with honey and a hint of citrus, this mead not only showcases floral flavors but also captures the essence of nature's tranquility in every sip.
ingredients
- 1 gallon of water
- 2 cups of honey
- 1 cup of fresh elderflower blossoms (or 1/2 cup dried)
- 1 tablespoon of culinary lavender buds
- Juice of 1 lemon
- 1 package of mead yeast (or champagne yeast)
- Optional: lemon slices and additional lavender for garnish
steps
- 1.
In a large pot, heat half of the water to about 160°F, ensuring it's hot but not boiling.
- 2.
Stir in the honey until fully dissolved, creating a sweet syrup.
- 3.
Remove from heat and add the remaining water to cool down the mixture.
- 4.
Once cooled to around 70°F, add the elderflower blossoms, lavender buds, and lemon juice.
- 5.
Sprinkle the yeast over the mixture and stir gently to combine.
- 6.
Transfer the mixture into a sanitized fermentation vessel, leaving some headspace at the top.
- 7.
Seal the vessel with an airlock and place it in a dark, cool space for about 2-4 weeks, or until fermentation stops (bubbles in the airlock cease).
- 8.
Siphon the mead into sanitized bottles, leaving a little space at the top.
- 9.
Optionally, add lemon slices or extra lavender for flavor before sealing the bottles.
- 10.
Let the mead carbonate in the bottles for another 4-6 weeks before chilling and serving.
