This recipe was inspired by rambles across heather moors on hot days; gorse petals have a sweet, coconutty fragrance, but you do have to work a little harder to gather them as their thorns are a nightmare.
The shrub itself is a large, evergreen species and can flower throughout the year, blossoming most frequently in spring.
In Hampshire we have a local man who makes mead from his own honeybees and adds elderflower and hawthorn to create deep woodland flavours.
I highly recommend sourcing local honey for this recipe; not only does it nourish your local environment and community, but all jars of honey taste different and it’s wonderful to be able to capture the unique flavours of the landscape around you.
Combined with the flavour of honey and gorse, the chilli is not particularly fierce but it does leave a warming sensation after the last drop is guzzled. This recipe makes 5-6 bottles.
More recipes by Tiffany Francis:
- How to make wild strawberry and thyme ice cream
- How to make hawthorn vinegar (pictured)
- How to make pink dandelion wine
More recipes with foraged flowers:
- Honey 1.2 kg, clear
- Water 1.9 litres
- Yeast 1 tsp, dried
- Gorse petals 2 mugs, fresh
- Chillies 8, dried or fresh
This is a recipe from Food You Can Forage by Tiffany Francis, published Bloomsbury Wildlife.
Main image: Gorse flowers. © Callum Redgrave-Close/Getty