Maybe I am taking to country living a bit too much, but at the moment the cottage is surrounded by Gorse Bushes. That coconut smell is filling the air and from a distant memory of a foraging course I did, you can consume gorse! So, I thought I would make some gorse syrup to add to my growing collection!
At this time of year Gorse is in abundance in woodland and on country roadside, but it is best picked on a sunny morning, when the flower open and their essence is strongest. Also, when picking gorse it is advised to wear gloves, they are the prickliest thing ever!
Ingredients (makes approx. 500ml)
4-5 Large Bunches of Gorse (approx. 60g)
Lime, juice and zest
Orange, juice and zest
- Pick the flowers from your gorse cuttings (carefully!)
- Zest and juice the orange and lime
- Place the sugar and water in a pan and bring to the boil. Boil for around 10 mins
- Add the zest, juice and flowers to the sugar syrup, stir well and remove from the heat.
- Cover and allow to steep overnight.
- Next day, sterilise your bottle
- Gently heat the syrup and then remove from heat and pour into another pan through some muslin cloth, squeezing out as much juice as possible
- Bring the syrup back to the boil and boil for around 15 mins or until it thickens slightly
- Remove from heat and using a steel funnel, pour into your sterilised bottles. Seal immediately and allow to cool.
The syrup can be used to make a refreshing spritz, mixed with soda water or if you want something a bit more alcoholic it can be used for a Gorse Kir Royale, simply pour some syrup into the bottom of a champagne glass and top with your favourite fizz!