Spring Foraging: How To Make Gorse Syrup

Gorse Flower Syrup Recipe 

As spring unfurls its green carpet across the UK countryside, one of the most beautiful and fragrant signs of the season is the bright yellow bloom of gorse. We often see these on our dog walks. They're easy to spot once in golden flowers, often dotting fells, moorlands, hedgerows, and coastal paths. They have a distinct coconut-vanilla scent and they’re a bonny sight for sure. With a bit of foraging and a simple syrup recipe, you can bottle that sunshine aroma into a delicious gorse flower syrup.

The flowers have a delicate, slightly nutty flavour with hints of coconut and vanilla. The taste is subtle, so gorse syrup is more about the aroma and essence of the flower than a strong punch of flavour. It makes a pawfect addition to to flavour water, cocktails, lemonade, cakes, ice cream, or even drizzled on pancakes. 

When to pick: The main gorse flowering season runs from March to May, though in milder regions it can bloom almost all year. Pick on a dry, sunny day when the flowers are fully open — that's when their scent and flavour are at their best.

Where to pick: Gorse is common throughout the UK. Look along footpaths, heathlands, moorlands, and coastal cliffs. Always forage responsibly:

Never strip a plant bare - take only what you need.

Avoid areas that may be sprayed with pesticides or are close to busy roads.

Make sure you're 100% confident in your plant ID (gorse is pretty distinctive, but still - safety first!).

And remember - those spikes are like puppies teeth, wear gloves or bring a pair of scissors.

Ingredients:

1. 25–30g fresh gorse flowers (roughly 2 loosely packed cups)

• 500ml water
• 300–400g granulated sugar (depending on how sweet you like it)
• Juice of 1 lemon

Recipe:

1. Rinse the Flowers
   Gently rinse your gorse flowers in a colander to remove any dust or little bugs.
2. Simmer and Steep
   Place the flowers and water in a saucepan. Bring just to a gentle simmer, then remove from heat. Cover and let steep for 1–2 hours to infuse the flavour.
3. Strain
   Strain the liquid through a fine sieve or muslin into a clean pan. Discard the flowers.
4. Sweeten and Brighten
   Add the sugar and lemon juice to the infused water. Heat gently, stirring until the sugar fully dissolves. Bring to a gentle boil for 5 minutes.
5. Bottle It Up
   Pour the finished syrup into sterilised bottles or jars. Allow to cool, then store in the fridge. Use within a few weeks, or freeze in small batches for longer shelf life. We like to serve it with spring water & a sprig of mint. Enjoy!