Gorse flower syrup

On the way back from the shops yesterday, I was pleased to see the first of this season's gorse flowers coming into bloom. So I crossed the road and ten minutes later of very careful picking, I had more than a cupful of fragrant flowers. 

Gorse flowers produce a coconut and floral vanilla flavour. In my professional life as a chef, I would prepare this primarily to be drizzled over homemade Pannacotta or added to some Prosecco or crisp Cider for a refreshing seasonal spritzer.

The syrup is very easy to prepare and once made can be stored for months in the fridge.

I posted a visual recipe on Instagram but here it is for my readers: