A really tasty refreshing summer drink. Gorse cordial is remarkably easy to make and has a wonderful luminescent yellow colour.
When collecting any flowers or plants, please don’t strip an area bare, ensure you are absolutely sure you have the right plant, and ensure you are gathering within the law. Check out our guide to Foraging and the Law.
Gorse Cordial
A really tasty refreshing summer drink that is remarkably easy to make and has a wonderful luminescent yellow colour.
Servings 500 ml
Cost £1
Equipment
- Pint measure – a glass works well
- Saucepan
- Sieve or Muslin
- Glass Bottle – Clean with lid
Ingredients
- 1 Pint Gorse flowers
- 1 Pint Water
- 250 G Sugar
- 1 Orange juice and zest
- 1 Lemon (unwaxed) juice and zest
Instructions
- Collect your Gorse flowers – I found the best way to do this with the minimal prickles was to hold only one long spike firmly and then pick flowers off that branch. Don’t strip any branches bare though. You will hear the buzzing of the bumble bees and other pollinators at work as you collect your flowers. Leave some for them.
- Measure out your sugar, add it to a pint of water and bring to the boil. Stir until all the sugar is dissolved.
- Boil for ten minutes – whilst boiling:
- Grate the zest of an orange and a lemon.
- Juice the orange and lemon.
- Measure out a pint of Gorse flowers.
- Take the pan off the heat and add all the ingredients to the sugar syrup. Stir them together well.
- Leave in the fridge overnight.
- Strain the mix though a muslin or sieve, pressing out all the goodness, and marvel at the wonderful colour you’ve created.
- Bring the whole mix back to the boil, (this will help it to last longer) then let it cool slightly.
- Bottle into pre-heated sterile glass bottles.
- Once opened store in the fridge.
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