| Prep: 45 mins | Cook: 30 days | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 466 | 0g | 0g | 110g |
| sugars | fibre | protein | salt |
| 102g | 3g | 1g | 0g |
From the moment I crafted this delightfully nuanced Elderberry Mead Recipe, it became apparent that I’d stumbled across an enticing medley of layered flavors, deeply rooted in tradition yet entirely fresh and contemporary. As someone who adores crafting innovative recipes with wholesome ingredients, each ingredient in this recipe dances a complex waltz, crafting a symphony of flavor that genuinely embodies the principle of ‘healthy indulgence’.
The Glory in the Goodness
At first glance, you might just see a deliciously purple, fruity beverage; but trust me, the Elderberry Mead is a wellspring of healthy goodness too. For centuries, elderberries have been prized for their immune-boosting properties, packed with vitamins, beneficial compounds, and antioxidants. Incorporating them into a mead recipe not only gives a sweetly tart flavor but a bounty of health benefits too. A glass of Elderberry Mead proves that something truly delectable can also elevate your well-being.
The Allure of Artistry and Tradition in Every Glass
The artistry of this recipe lies not merely in the outcome – a glass of elderberry ambrosia – but in the beauty of its making. This recipe invites you to embark on a journey of millennia-old mead making methods, sharing in the traditions that mead makers have lovingly passed down through the ages. The result is an exquisite mead, balanced with the zestiness of orange and lemon, the tangy pop of fresh raisins, and a hint of soothing warmth from a cinnamon stick. All of which beautifully highlights the starring role of the mighty Elderberries, and each sip is a tribute to culinary history too.
Feel free to explore companion recipes that would complement the elderberry mead’s flavors. I’d recommend it as a delightful pairing with a fennel-rubbed pork roast or a goat cheese and honey souffle from Saveur. Whichever you choose, your palate is in for a genuine treat!
What You’ll Need
- 4 cups of fresh elderberries
- 3 pounds of honey
- 1 gallon of distilled water
- 1 teaspoon of yeast nutrient
- 1 packet of champagne yeast
- 1 orange, zested and juiced
- 1 lemon, zested and juiced
- 1 teaspoon of pectic enzyme
- 1 pound of raisins
- 1 cinnamon stick
Method
Step One
Start by sanitizing all the equipment you will use. This step is critical in preventing unwanted bacteria from ruining your mead.
Step Two
Pour the gallon of distilled water into a large pot and bring it to a boil.
Step Three
Add the honey and elderberries to the pot. Be sure to stir them well to help them dissolve.
Step Four
Add the zested and juiced orange, the zested and juiced lemon, pectic enzyme, cinnamon stick and raisins to the mixture.
Step Five
Allow the mixture to cool then add the yeast nutrient and champagne yeast. Give it another good stir.
Step Six
Transfer the mixture into a fermentation vessel. Cover it with a cloth or airlock to prevent any bugs from getting in, but still allow gases to escape.
Step Seven
Leave the vessel at room temperature and let the mixture ferment. This process can take approximately two weeks. You will know it’s ready when you see no more bubbles coming through the airlock and the yeast has settled at the bottom of the vessel.
Step Eight
Transfer the liquid from the fermentation vessel into another sanitized vessel for clarification. Leave it at room temperature for another week or until it is clarified to your liking.
Step Nine
Bottle the mead once it is clear and let it age for at least 3 months before beginning to consume. The longer you let it age, the better it will taste.
