Gorse Cordial: Sunshine Hues, Wild Pursues!
Gorse! Gorse comes in to season every spring, sometimes it pops up in again through the year depending on the weather! Did you know that historically, it was used to colour easter eggs? It was also burnt in bread ovens and often used to flavour Irish whiskeys!
In celtic folklore it represents love and fertility. Perhaps, its our Irish and British take on the Greek pomegranate! For this reason Pagan celts would add it to bridal bouquets. Traditionally, Gorse was a sacred plant used to start Beltane bonfires. It was often associated with the spring equinox, and Lugh, the celtic god of light.
I like to think of the beautiful yellow flowers as little drops of sunbeams.
In 2005, an unfortunate story recounts a man stuck in a bush when walking home from a pub! Perhaps he had too much Gorse whiskey! The poor guy was stuck there for 2 days straight after getting stuck in 10ft of Gorse! Ouch! That must have really hurt! He was then rescued by helicopter! Phew!
Gorse is said to have a pineapple and coconut aroma, the most common use is to make a syrup/cordial. When left for a long period it may start to ferment and be slightly alcoholic. So, don’t leave it out for too long and get behind the wheel of a car!
Here is my Gorse syrup/cordial recipe!
Gorse Cordial
(Approximately 500ml)
Requirements:
Scales.
Measuring Jug.
Grater.
Juicer.
Sieve.
A sterile glass bottle (please see sterilising technique from pesto recipe if unsure of proper sterilisation method, just adding boiling water hasn’t been enough in my experience).
Large Saucepan.
Wooden Spoon.
Funnel (optional but very handy! we got ours from ikea although im sure amazon will do one).
Ingredients:
4 large handfuls of Gorse.
1 lemon for juicing (or for convinience 2 tablespooons of bought lemon juice).
1 Orange Zest.
600ml water.
250g caster sugar.
Recipe:
Thoroughly wash your Gorse, squeeze dry.
In a large saucepan, add water and sugar and let it boil. Stirring until all the sugar has dissolved, keep boiling for approximately 10 minutes.
Juice the lemon, and add to pan. Or if using pre-bought add your 2 tablespoons of lemon juice.
Start grating your Orange zest (do take care not to grate yourself in the process!).
Add orange zest and flowers to the pan and mix thoroughly.
Leave covered and let the mixture infuse overnight.
After infusing overnight, strain mixture with your sieve in to a measuring jug, (really press hard to get every last drop! Using the measuring jug will make it easier if you are clumsy like me!).
Pour the syrup/cordial to your sterilised bottle (ideally with a funnel).
Seal tightly and store it in the fridge until use! It should last for a few months!
