This is a lovely, light flowery white wine to make. Only ever use the flowers, as the berries are poisonous; having said that, there is an edible one, but you have to know it for definite.
3 pints of honeysuckle flowers - measure in a jug, lightly pressing down
1 gallon just off the boil water
1 tbsp dried yeast
2 1/2lbs white sugar
2 tea bags
1 lemon
handful sultanas/raisins
Look over the flowers, only use the best ones, and watch out for insects. Put in large bowl, and pour over the water; cover, and leave 24 hours. Strain, then warm up the liquid to blood temp; add the rest of the ingredients, stir to dissolve sugar. Cover tightly and leave for about 5 days in a warm place, then transfer to a demi-john after straining, and ferment out. Bottle, label and leave at least a year if you can.
Unbought Delicacies - one woman's journey towards self-reliance, creative living and simplicity in uncertain times.........
3 comments:
that recipe sounds gorgeous! I'll definately be trying it out next year.
Your blog looks beautiful, by the way!!
hen
xx
Blast! I don't have any honeysuckle but my neighbours do and it grows rampently into my garden! I cut it back last week!!!!!
Thankyou hen :)
Shame you're not nearer, libby, there's still a lot on mine, MrL worried about teh arch it's clambering over.......... :0 hehehe.
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