Wild Herb Liqueur

As mother nature yawns from her annual slumber, the leaves unfurl into a verdant cacophony of tender shoots and buds. The air becomes tainted with the scent of new beginnings that waft on the spring zephyr.

At this time, I am at my most alert. Walking within nature, eyes wide to espy all that is edible. Wild herbs are abundant, not only out and about but in the garden. Bay, dandelion, chickweed, and pineapple weed are common garden herbs, whilst in the northern Hemisphere you can find treasures such as wild fennel and chamomile.

Learn what is prevalent around you and use what you desire, you have the earth at your fingertips. This year gorse flowers were abound, the most fragrant coconutty waft, absolutely stunning in this liqueur.

A day spent foraging and sorting, food for the soul….

The only downside is the wait, flavours need time to develop…

wild herbs, liqueur, homemade liqueur, gorse recipes, foraged foods, wild gorse, foraged recipes

Yield: 20

Author: Suze Morrison

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Wild Herb Liqueur

Prep time: 30 MinCook time: 5 MinTotal time: 35 Min

As mother nature yawns from her annual slumber, the leaves unfurl into a verdant cacophony of tender shoots and buds. The air becomes tainted with the scent of new beginnings that waft on the spring zephyr.At this time, I am at my most alert. Walking within nature, eyes wide to espy all that is edible. Wild herbs are abundant, not only out and about but in the garden. Bay, dandelion, chickweed, and pineapple weed are common garden herbs, whilst in the northern Hemisphere you can find treasures such as wild fennel and chamomile.Learn what is prevalent around you and use what you desire, you have the earth at your fingertips. This year gorse flowers were abound, the most fragrant coconutty waft, absolutely stunning in this liqueur.

Ingredients

• 15g Wild Herbs, such as gorse flowers chamomile, pineapple weed, cleavers.
• 2 Bay Leaves
• 1 Sprig Lemon Balm
• 500ml Vodka
• 2 Black Peppercorns
• 8 Cardamom Pods
• 140g Golden Caster Sugar
• 90g Raw Honey or Maple (Maple will have a very pronounced Flavour)
• 350ml Filtered Water

Instructions

1. Add the herbs and spices to a sterile jar with the vodka and seal. Store in a cool, dark place for two weeks.
2. When ready, add the sugar, honey (or maple) and water to a small pan and heat over a low heat until dissolved, if using honey, try to keep the temperature below 48C.
3. Add the syrup to the jar and shake well. Allow to stand somewhere cool and dark for 24 hours before straining through a muslin into a sterile bottle.
4. Seal and store at room temperature, this will keep for 5 years.

https://gourmetglow.co.uk/recipes/wild-herb-liqueur

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