On Friday morning I grabbed my basket, pulled on my boots and climbed to one of my favourite place to pick gorse flowers.
The weather was beautiful. It was good to breathe fresh air after many days confined at home, with fog and pouring rain outside.
The nice scent reminiscent of coconut and the cheerful colour of gorse flower are characteristic of this walk at Spring time.
I successfully filled my basket, being cautious to collect flowers with a pair of gloves to protect my hands from the countless thorns.
Back home, I carefully sorted flowers, then prepared a syrup to make a cordial. I then halved the quantity and made a batch of granita.
The weather forecast for the whole week-end is very optimistic and I thought a granita would be perfect.
Paprika and I enjoyed it this afternoon, on a sunny deck: A light and refreshing taste of yellow…
Gorse Flower Cordial and Granita (makes 600ml)
Adapted from Robin’s recipe at Eat Weeds
120g gorse flowers
600ml (21fl oz) cold water
230g (1/2lb) sugar palm
Zest 1/2 grapefruit, finely grated
Juice 1/2 grapefruit
In a saucepan, make a syrup boiling for 10 minutes water and sugar. Remove from fire, add grapefruit zest and juice and gorse flowers. Stir well and allow to cool for a couple of hours. Strain through a muslin, then transfer in a sterilized bottle. Alternatively, pour the half in a shallow container and freeze for one hour then scrap every 20-30 minutes until there is no more liquid.