DandeGorse Fizz

DandeGorse Fizz


  • 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!

How to

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.

Bottling Sparkling Wine

  • Only ever use strengthened bottles (Champagne, Cava, Prosecco bottles)
  • Use a ridged Champagne cork
  • Fix in place with a cage, then secure the cage under the rim of the bottle.

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