Gorse Flower Wine

• 2 litres (3½ pints) gorse flowers
• 1 kg (2¼

Pick nice fresh flowers that have come out fully. Thick gardening gloves or tweezers will keep down the wear and tear on your fingers. Start the yeast. Simmer the flowers in the water for 15 minutes then dissolve the sugar, pour into a bucket and add the juice of the lemons and oranges plus the thinly peeled rind. Allow to cool to blood heat, add the yeast and let it stand with a cloth over it.