Total Time
840hrs 15mins
Prep 15 mins
Cook 840 hrs

From Emmanuelle Mercier's Cookbook (Strasbourg, France)


  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.