Hawthorn-petal wine

Ingredients

1 gallon water

3½lb sugar

1 cup strong black tea leaves 1tspn yeast nutrient

Zest of 2 lemons (no pith) 4 pints hawthorn flowers Wine yeast

Method

Boil the water, sugar, tea, yeast nutrient and lemon zest together for 30 minutes, then allow to cool. Pack the flowers into a nylon straining bag, place in a sterilised bucket, and pour on the cooled liquid. Add the wine yeast and cover tightly. Allow a week for the primary ferment, rack it into a demijohn and ferment with air-lock as normal.