Gorseflower wine recipe

Says Hugh on River Cottage: "It's important to use cane rather than beet sugar here, as it works better with the yeast."

Watch the video of Hugh making gorseflower wine

Makes about 15 litres

• 10 pints fresh gorse flowers (measure them with a pint glass)
• 15 litres water
• 1.7kg golden granulated cane sugar
• Juice of 6 lemons
• Brewer's yeast

How to make Hugh's gorseflower wine

1. Put the flowers with the water in a large pan. Bring to the boil, reduce the heat, and simmer for 15 minutes. Keeping the heat very low, add the sugar and stir until it has dissolved.

2. Pour into a bucket and add the lemon juice. Allow to cool to blood temperature, then add the yeast (follow the packet instructions for quantity).

3. Cover with a clean cloth or piece of muslin and leave to stand for three days, then strain the liquid and transfer to a demi john with an airlock. Make sure all the yeast goes through. Leave to ferment. When fermentation has ceased (about 2 weeks), syphon into sterilised bottles and seal.

© River Cottage