Sunday, May 2, 2010

Gorse is a flower

Hello, lads! In my last post, I mentioned the gorse that covers the Irish landscape. Today I would like to expound on this lovely little plant a bit.

Gorse is a yellow flower that is native to western Europe and northwest Africa. It grows in large bushes that look like this:

I'm told that it can be made into wine, though I have yet to try it. But for those of you interested, feel free to try out the following recipe. If you start now, you can have it ready by the time I get back.

Gorseflower Wine Recipe

Makes about 15 liters

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.

Thanks to Hugh Fearnley-Whittingstall for the recipe.

No comments:

Post a Comment