This is so simple and cheap, each year I make three batches and pop it into up to eighteen plus, previously drained (gulp, gulp, gulp) clean (I use sterilising tablets on them because it’s so easy) wine bottles. Store it upright, to prevent pressurised leaking, and feel free to start glugging it back chilled, anytime after six weeks. It’s delicious. Thanks to Angela and Sandra for passing it on.
2. Add the rind and juice of two large lemons. Don’t worry if the pips fall in, you’ll be straining it later. (Yes, that is a potato peeler)
4. Add four large flower heads or six small (after slicing off the chunkier bits of stem) I can never resist chucking in a couple more. See those thunder flies? Technically, this wine is not vegetarian.