Gorse Flower Cordial

Gorse Flower Cordial

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Every year around this time, I find myself admiring how beautiful the gorse flowers are—and their scent is just amazing! So I finally did a bit of research and discovered that they’re actually edible. You can even make a delicious gorse flower cordial with them! So, on a walk recently, I decided to gather a whole bunch and make a cordial. Gorse flower cordial has a really unique flavour—it's subtly sweet with hints of coconut and vanilla, and sometimes it even has a bit of a pineapple or almond note to it. It’s light and floral without being overpowering, kind of like sunshine in a bottle.

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Ingredients

✨Gorse Flower Petals (NOT THE GORSE - OUCHY!)
✨Coconut Sugar
✨Orange
✨Lemon
✨Water

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Method

Go and forage around 4-6 handful of Gorse flowers, being careful of the spiky gorse!!

Then at home measure up around 600ml of water and 240g of your coconut sugar (you can make this with any sugar, I just prefer coconut sugar!) and bring it to a boil. Once it is boiling, leave it to simmer for roughly 15-20 minutes. It should start to slightly thicken up into a syrup.

Whilst the above is happening, grate the unwaxed orange peel and add it to the above after 20 minutes and squeeze a whole lemon juice into the saucepan, giving it all a good mix together.

Then cover it with a cloth and leave it for minimum of 6 hours, giving it a mix every so often.

Then voilà - you have yourself a totally natural delicious bright yellow Gorse Flower Cordial!

Leave it in the fridge and I like to enjoy pouring a good splash into a glass with some ice and fizzy water, but can be served with still water and added to anything you wish.

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