Frugal, Festive Fruit or Flower 'Champagne'
|Elderflower fizz & clootie dumpling|
1kg chopped fruit
1kg white sugar - reduce according to how sweet the fruit is, I've used half this in past.
1/2 cup vinegar (I used cider vinegar)
1 sliced lemon
5 litres boiling water
Thoroughly clean and sterilise your bucket. Pour in the boiling water, lemons and sugar, stir to dissolve. Add the chopped rhubarb. (I just top it, tail it and wash it, I don't peel it, as the red skins make pink champagne.)