gorse liqueur

[fenris]

anyone done this? i tried to make gorse wine last year but it failed somewhat, so thought i'd try a liqueur infusion type thing with it next time the gorse is out. im determined to capture that sweet coconutty-ness in booze form. i thought maybe using a white rum would be a good idea, since it might take on that bright yellow colour. i'm not sure if the flavour would be too delicate though? what do you guys think?

[kit-e-kate]

Hi, I made Gorse flower wine last year using the Hugh Fearnley Whittingstall recipe (possibly still on the river cottage website?) but i used plenty more flowers than specified, and they were all quite young. The flavour was captured brilliantly- with all the delicate coconut scents. It only took a couple of weeks to make, so it might be worth having another go with the wine? When it works, its lovely!

Good luck!

[fenris]

thankyou, i might try again with the wine, nothing to lose!

[Andy Hamilton]

Gorse wine is delicous. I find that collecting gorse in the winter you do have collect a few more to get a stronger flavour. It you want to just capture the flavour you could try a gorse flower cordial or even "champagne". Follow an elderflower champagne recipe and just replace the elderflowers with gorse, I'd use about 3 cups in that recipe and 2 cups if its the summer.