Gorse, Ulex europaeus
What a windy and rainy old day it is down here in Devon. Definitely sou’wester weather. Remember those?
If you’re scratching your head and having trouble pronouncing it, this is the definition:
‘A Sou’wester is a traditional collapsible oilskin rain hat often associated with offshore fishermen.’ Source: hatguide.co.uk/souwester/
Having just spent a few hours outside plant spotting, I noticed a plethora of green lovelies sprouting up.
One currently showing off and ready to harvest is Gorse (Ulex europaeus).
Although it blooms throughout the year, the only time to gather the flowers is when you catch the smell of coconut in the breeze.
When that happens (now), it’s time to make Gorse flower syrup.
It is a light, sweet, delicate cordial infused with a subtle coconut flavour, sunshine energy and silliness, like gambolling lambs.
Please don’t ask me how long it will last, as I always drink mine within a couple of months.
Robin’s Gorse Flower Cordial
4 large handfuls of Gorse flowers
600ml cold water
250g caster sugar
1 orange (zest)
1 lemon (juice)
Combine the water and sugar and bring them to a boil. Simmer for 10 minutes. Remove pan from heat.
Add the lemon juice, orange zest, and Gorse flowers to the sugar water (syrup). Stir well and leave overnight.
Strain the liquid through a muslin or a jelly bag into a clean container like a glass jug.
You’ll end up with roughly 500ml of liquid. Pour into a sterilised bottle, cap and store. Refrigerate once opened.