Recipes Archives - Wild Food Mary
Discover how to make spring flower "Champagne" and syrup from wildflowers like Gorse and Dandelion. Perfect for garden sundowners or dessert drizzles. Easy recipes included!
Ingredients
- 5 liters of flower petals, Gorse, Dandelion with green removed. Elderflower, I’ve used a mix of mainly Gorse with some Dandelion and just 4 heads of Elderflower.
- 1kg unrefined sugar
- Ten liters of water
- Zest and juice of 3 limes, 1 lemon. organic
- ⅓ cup of cider vinegar, (or white wine vinegar)
- 1 sachet of champagne yeast (optional, wild yeast will do its own work)
- 1 liter of nettle tops
- 2 handfuls of Lemon balm (or use zest and juice of 1 lime or lemon)
- 1 liter water
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