- 1 pint Dandelion Flowers
- 1 pint Gorse Flowers
- 1lb 4 oz Sugar
- 8 pints Water
- 2 lemons, quartered
- 2 limes, quartered
- 2 tablespoons White Wine Vinegar
- Champagne or Sparkling Wine Yeast
You can vary this recipe to your own taste – all Gorse or all Dandelion, or all Limes instead of the Lemon, or add Oranges – whatever you think. I prefer the lemony flavour but will gladly swap a bottle for one of yours!
Place the flowers & fruit into a sterilised bucket.
Add the rest of the ingredients.
Boil the water & pour onto the ingredients in the bucket.
Stir to dissolve the Sugar.
When cool, sprinkle on the yeast.
Ferment for 5 days – no more, no less.
Sterilise a bucket & strain the fermenting liquid into it.
Pour the liquid into sterilised strengthened bottles (Champagne/Cava/Prosecco type).
Insert corks, then seal with a cage by twisting.
Store for a further 5 days in a warm place.
Chill before opening.