Ingredients
- 1 pint Gorse Flowers
- 2 lb 8oz Sugar
- 2 & 1/2 pints water
- 1 Lemon, quartered
- 2 teaspoons Citric Acid
Equipment
- Straining bag
As with flower wines, pick your flowers on a sunny day to maximise the scent & flavour. This is a delicate cordial, so failing the sunshine you could add another 1/2 pint of flowers – if your finger ends can stick it!
How to
Gorse can be a bit of a literal pain to pick – I’d advise a nice still day – if you aren’t feeling brave, wear gloves.
Put ingredients into a sterilised bucket.
Boil the water.
Pour the water over the ingredients & stir to dissolve the Sugar.
Leave for 24 hours.
Strain & bottle.
Dilute to taste.
Keep for up to 3 weeks.
Ingredients in a bucket
Pour on boiling water & stir
Strain
Through a bag or, in this case, a fine sieve