Prep 15 mins
Cook 840 hrs
From Emmanuelle Mercier's Cookbook (Strasbourg, France)
- Make a maceration of the flowers into 10 liters of the wine for 30 days - stirring once every 7 days.
- Filter out the flowers.
- Add the sugar and the alcohol that has been heated to 90 degrees Celsius and stir.
- Allow the sediment to settle over the next 3 days.
- Place in wine bottles and cork.