Gorse Flower Wine
- 1 gallon gorse flowers
- 1 gallon water
- 2-3lb sugar
- 1 tablespoon cold tea
- 1 orange
- 1 lemon
- 50g root ginger
- 25g yeast
Cover the flowers, ginger, orange and lemon juice and rind with boiling water. After 5 days, with occasional stirring, this is strained into a fermenting jar; the sugar is melted in the rest of the water and added. When cool add the yeast and cold tea. Syphon after a couple of months and again in eight to ten weeks.
