How about a chilled glass of bubbly elderflower champagne? The flower itself is beautiful on the bush and stays lovely throughout the champagne making process (see recipe at thespruceeats.com). It's amazing how fizzy the liquid becomes with the help of the flower and sugar. The bubbles had already started when we put the liquid into bottles. The first time we "burped" the champagne, the bubbles poured out of the top of the bottles like lava from a volcano. We'll look forward to drinking this magic in only two weeks!
Kathy Ward and Jeri Kinser
Kathy is professor emerita of sociology and women's studies at SIU-Carbondale. She is currently farmer and co-owner with Jeri Kinser of La Colina Linda Farm. Jeri has been an educator of K-12 for 40 years specializing in instructional technology and bilingual education.