COUNTRYWINE.CO.UK
. . . Traditional Home Winemaking from Nature's Harvest . . .
 
topspacer

 

spacer

 

 

How to Make Lime Blossom Wine (1 UK Gallon Recipe)

 limeblossom

Lime Blossom wine is a beautifully fragrant flower wine with delicate aromas of honey, citrus blossom, fresh flowers and subtle herbal notes. Made from the creamy-yellow blossoms of the lime tree, it produces a refined pale golden country wine that is crisp, elegant and wonderfully aromatic.

Properly matured, Lime Blossom wine develops exceptional smoothness and is regarded by many as one of the finest traditional European flower wines.

Wine Profile

  • Style: Traditional flower wine

  • Colour: Pale straw to light gold

  • Body: Light

  • Sweetness: Dry to off-dry

  • Acidity: Medium

  • Alcohol: 11–12% ABV

  • Yield: Approximately 1 UK gallon (4.5 L), around 6 × 750 ml bottles

  • Difficulty: Beginner

Flower Character

  • Dominant Flavours: Honey, citrus blossom, fresh flowers, gentle herbs

  • Aroma Strength: Strong

  • Recommended Brewing Strength: Light

  • Best Drinking Age: Medium (9–24 months)

Harvest Calendar

  • Harvest Season: June – July (UK)

  • Best Picking Time: Warm, dry morning when the flowers are fully open

  • Suitable for Fresh Use: ✔ Yes

  • Suitable for Drying: ✔ Yes

  • Suitable for Freezing: ✔ Yes

  • Best Source: Mature unsprayed lime trees in parks, avenues and woodland

Identification & Safety

Correct identification

The preferred species are:

  • Small-leaved Lime (Tilia cordata) ★ Highly recommended

  • Large-leaved Lime (Tilia platyphyllos)

  • Common Lime (Tilia × europaea)

Characteristics include:

  • Small creamy-yellow flowers in hanging clusters

  • Long pale-green leaf-like bracts attached to each flower cluster

  • Sweet honey-like fragrance

  • Heart-shaped leaves with finely serrated edges

Similar species

There are no dangerous look-alikes commonly confused with lime blossom, but always ensure the flowers are collected from true Tilia species rather than unrelated ornamental trees.

Which parts should be used?

✔ Flowers with their attached pale-green bracts.

Avoid coarse stems and leaves.

Never use

  • Brown or faded flowers

  • Mature leaves

  • Seed clusters

  • Flowers from heavily trafficked roadsides

  • Trees recently treated with pesticides

Best Flowers to Use

Choose blossoms that are:

  • Fully open

  • Creamy yellow

  • Intensely fragrant

  • Fresh

  • Dry

  • Free from insects

Harvest as soon as the flowers are fully open for the finest aroma.

Ingredients

  • Approximately 2 litres loosely packed lime blossom clusters (around 200–250 g)

  • 2.0–2.25 lb (900 g–1.0 kg) white sugar

  • Water (to make up to 1 UK gallon (4.5 L))

  • Juice of 2 lemons

  • Juice of 1 orange

  • Finely pared zest of 2 lemons

  • Finely pared zest of 1 orange

  • 100 g raisins

  • 1 tsp yeast nutrient

  • 1 Campden tablet (optional)

  • Wine yeast (half packet recommended):

    • Lalvin QA23 (highly recommended)

    • Lalvin 71B

    • EC-1118

Optional Ingredients

  • 1 tbsp lime tree honey (replace an equal amount of sugar if available)

  • 1 tsp glycerine after fermentation

Preparation

  1. Harvest the blossom during a warm, dry morning.

  2. Shake each cluster gently to remove insects.

  3. Remove thick stems but leave the pale-green bracts attached.

  4. Use immediately after harvesting.

Making the Flower Infusion

  1. Place the blossom into a sanitised fermentation bucket.

  2. Add the citrus zest.

  3. Pour over approximately 3 litres of boiling water.

  4. Cover immediately and allow to steep for 18–24 hours.

Avoid vigorous boiling, which reduces the delicate floral aroma.

  1. Strain through muslin or a fine sieve.

Discard the blossom.

Making the Must

  1. Dissolve the sugar into the warm infusion.

  2. Add:

    • Lemon juice

    • Orange juice

    • Raisins

  3. Top up with cool water to reach 1 UK gallon (4.5 L).

  4. Allow to cool below 25°C (77°F).

  5. Add:

    • Yeast nutrient

    • Crushed Campden tablet (if using)

  6. Leave for 24 hours if Campden was added.

  7. Add the yeast and stir thoroughly.

Primary Fermentation

  1. Ferment for 5–7 days.

  2. Stir gently once daily.

  3. Maintain 18–22°C.

The wine develops a wonderfully fresh floral bouquet during fermentation.

Transfer to Secondary

  1. Siphon carefully into a sterilised demijohn.

  2. Fit an airlock.

  3. Top up if necessary.

Secondary Fermentation

Continue fermentation for approximately 3–5 weeks.

Rack whenever sediment reaches approximately 1–2 cm.

Clearing & Aging

Once fermentation has finished:

  • Leave to clear for 2 months

  • Rack again if necessary.

  • Bottle when brilliantly clear.

Lime Blossom wine matures gracefully.

  • Minimum aging: 9 months

  • Ideal aging: 12–18 months

  • Peak drinking: 1–3 years

Expected Results

  • Original Gravity: 1.086–1.096

  • Final Gravity: 0.995–1.000

  • Alcohol: 11–12% ABV

Tips for Better Lime Blossom Wine

  • Harvest only freshly opened blossom.

  • Leave the floral bracts attached—they contribute aroma.

  • QA23 yeast preserves the delicate floral character exceptionally well.

  • Raisins improve body without masking the blossom.

  • Allow at least one year before opening.

Common Mistakes to Avoid

  • Harvesting faded blossom.

  • Using mature leaves.

  • Boiling the flowers vigorously.

  • Picking from roadside trees.

  • Drinking before the wine has matured.

About Lime Blossom Wine

Lime trees have been admired across Europe for centuries, not only for their majestic appearance but also for their intensely fragrant flowers. These blossoms have long been used to prepare herbal infusions and traditional country wines, particularly in Central and Eastern Europe.

The finished wine captures the delicate honeyed aroma of the blossom while developing subtle notes of citrus and fresh spring flowers during fermentation. Elegant and refreshing, Lime Blossom wine is an excellent example of how tree flowers can produce wines of surprising refinement.

Although often confused with the citrus lime, this wine is made entirely from the blossoms of the lime tree (Tilia species), giving it a character all of its own.

Serving Suggestions

  • Serve well chilled (8–10°C)

  • Excellent as an aperitif

  • Pairs beautifully with goat's cheese, Brie and Camembert

  • Complements grilled fish, chicken and summer salads

  • Wonderful with lemon tart, almond biscuits or fresh berries

Storage & Aging

  • Best consumed within 3 years

  • Store in a cool, dark place

  • Best drinking window: 1–3 years

  • Maintains its delicate floral bouquet throughout early bottle age.

Frequently Asked Questions

Is Lime Blossom wine made from citrus limes?
No. It is made from the fragrant flowers of the lime tree (Tilia species), sometimes called the linden tree.

Should I keep the pale-green bracts attached?
Yes. They contribute to the wine's aroma and are traditionally included with the flowers.

Can I dry the blossom?
Yes. Lime blossom dries well, although fresh blossom generally produces a brighter and more delicate bouquet.

Can I freeze the flowers?
Yes. Fresh blossom freezes well and retains much of its fragrance.

How long should I age Lime Blossom wine?
It is usually at its best after 12–18 months, when the floral and honeyed notes have fully integrated.

 

home ~ beginner ~ equipment ~ terminology ~ alcohol
foraging ~ vegetables ~ yeasts ~ recipes ~ calculate ABV ~ disclaimer