“From Emmanuelle Mercier's Cookbook (Strasbourg, France)”
READY IN:
840hrs 15mins
SERVES:
48
YIELD:
12 bottles
UNITS:
US

Ingredients Nutrition

Directions

  1. Make a maceration of the flowers into 10 liters of the wine for 30 days - stirring once every 7 days.
  2. Filter out the flowers.
  3. Add the sugar and the alcohol that has been heated to 90 degrees Celsius and stir.
  4. Allow the sediment to settle over the next 3 days.
  5. Place in wine bottles and cork.

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