Gorse Flower Wine

Has anybody made, or even tried this drink?

We went off-roading last night, and discovered absolutely loads of Gorse Flower... I remembered Hugh FW making wine with them, and have found the recipe out, but is it worth the inevitable pricks, or does it taste horrible?


Thanks in advance,
Elaine.

MESS wrote:Has anybody made, or even tried this drink?

We went off-roading last night, and discovered absolutely loads of Gorse Flower... I remembered Hugh FW making wine with them, and have found the recipe out, but is it worth the inevitable pricks, or does it taste horrible?


Thanks in advance,
Elaine.

Are inevitable pricks part of the recipe Elaine

Martin & Nettie wrote:Are inevitable pricks part of the recipe Elaine

I believe they are!

E.

Makes about 15 litres
Ingredients

• 10 pints fresh gorse flowers (measure them with a pint glass)
  
• 15 litres water
  
• 1.7kg golden granulated cane sugar
  
• Juice of 6 lemons
  
• Brewer's yeast
  

1. Put the flowers with the water in a large pan. Bring to the boil, reduce the heat, and simmer for 15 minutes. Keeping the heat very low, add the sugar and stir until it has dissolved.
2. Pour into a bucket and add the lemon juice. Allow to cool to blood temperature, then add the yeast (follow the packet instructions for quantity).
3. Cover with a clean cloth or piece of muslin and leave to stand for three days, then strain the liquid and transfer to a demi john with an airlock. Make sure all the yeast goes through. Leave to ferment. When fermentation has ceased (about 2 weeks), syphon into sterilised bottles and seal.
© River Cottage

That's the recipe we're going to use, the pricks come shortly before that.....


E.

Pollack's.....................................thats what HFW was cooking in a fish & chip on the Isle of Sky yesterday as an alternative to the dwindling Haddock and Cod stocks.......................(wear gardening gloves when picking the Gorse flowers)