How to Make Flower Effervescence

Isn't it so lovely that some of the best things we do and make are so simple.
I've been making kombucha, Jun and occasionally water kefir for years now and have made some gorgeous elderflower fizz this spring just using honey. Loving it so much it suddenly occurred to me that I could surely use other flowers- especially wild ones with loads of pollen, like fennel- to make variations of this lovely naturally fermented drink.
And so that's what I did and oh my goodness what a glorious discovery- the alchemy of  wild flowers, water, honey and lemon is truly magical and very, very fizzy!
 Perfect for summer and so refreshing.
I love using Agee jars for almost everything so this is what I do- gather a good handful of various wild/garden edible flowers & put them in to a large Agee jar with a slice or two of lemon, grapefruit or orange.

Now pour just boiled water over the back of a spoon (so you don't crack your jar) until almost full.

Leave to cool a little and then add a large tablespoon of honey and stir.

Top up with more water & pop the lid on.

Stand on the bench (counter) for 24 to 48 hours.

Have a little taste. Add more honey if you'd like to. Stir again.

Strain through a sieve and use a funnel to fill two 500ml flip top bottles.

Close the bottles and leave on the bench again for 1-4 days.

You can check on how it's doing any time- just lift the lid and see if there's any fizz. It'll make more soon if it's a bit flat so you haven't let it all out and it'll fail.

Pop it in to the fridge if it's ready and drink very soon.   

Now for the flowers- that'll depend on the season and what you can find in your garden or in the landscape around you. As you see below I have picked red abutilon, wild honeysuckle, hebe (Koromiko), Mimosa (Silk Tree), fennel, St John's Wort and red clover.

 The very fine yellow flower in the centre of this photo is a delightful little herb called Ladies bedstraw- it has the loveliest fragrance.

 Wild fennel is a wonderful herb to add a bit of pizzazz to the Fee (Flower Effervescence)

 Wild yarrow works well too.

 And so too does See Heal (Prunella Vulgaris)- often found in lawns and the edge of the bush.

 Mimosa (Silk or Albizzia tree) flowers have a sweet and lovely scent and make a lovely addition to a Fee.

 Rose petals, rosehips and any kind of clover- white, red, strawberry, yellow are all useful.

 Calendula, abutilon And mallow flowers are good.

 You can see the ubiquitous Malva Neglecta flowers in the centre of the photo below.

 This edible chrysanthemum is nice to eat & good to use in Fee.

 Lucerne flowers are readily found in wild places through summer.

 Even little wild strawberries and their leaves can be added.

 Borage flowers can be seen at the bottom of this photo and peach leaves in the top right- they are a wonderful addition that helps us deal with the heat of summer. To the left you'll see the white froth of Queen Anne's Lace (Wild carrot) & in the centre the berries are our native Karaka- the flesh can be eaten or cut off & added to a Fee. Just don't ever eat the kernel- but honestly that's like saying don't eat a whole peach stone.

 Chamomile is good, as is the wild pineapple weed that is often spotted in shingly wild places. The orange flowers are wild eschscholzia (California Poppy). The back white lacy flower is an actual carrot flower & at the front the wild cousin Queen Anne's Lace. The Lilac colours are red clover and marjoram.

 All these pretty clovers are lovely to add including the rarely found pink Queen Anne's Lace.

 And the result is magical and can easily be repeated as often as you like!

Yes, I'll have to call it Fee- flower effervescence and because it's so fizzy we'll allow two e's so there's no confusion.