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 (Tilianspecies), giving it a character all of its own.
At a glance
About this 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 (Tilianspecies), giving it a character all of its own.
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
Equipment
- The following equipment is recommended to make this 1 Gallon.
- Sanitising fluid,
- 2 gallon Fermenting bucket,
- Demijohn,
- Hydrometer,
- Syphon tube,
- Air lock,
- Rubber bung,
- Measuring cups,
- Muslin bag,
- Thermometer,
- Extra long stirring spoon,
- Kitchen scales.
Preparation
- Harvest the blossom during a warm, dry morning.
- Shake each cluster gently to remove insects.
- Remove thick stems but leave the pale-green bracts attached.
- Use immediately after harvesting.
Method
- Dissolve the sugar into the warm infusio.
- Add: Lemon juice Orange juice Raisins
- Top up with cool water to reach 1 UK gallon (4.5 L).
- Allow to cool below 25°C (77°F).
- Add: Yeast nutrient Crushed Campden tablet (if using)
- Leave for 24 hours if Campden was added.
- Add the yeast and stir thoroughly.
- Siphon carefully into a sterilised demijohn.
- Fit an airlock.
- Top up if necessary.
Fermentation notes
Primary Fermentation
Ferment for 5–7 days.
Stir gently once daily.
Maintain 18–22°C.
The wine develops a wonderfully fresh floral bouquet during fermentation.
Secondary Fermentation
Continue fermentation for approximately 3–5 weeks.
Rack whenever sediment reaches approximately 1–2 cm.
Clearing & ageing notes
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
Tips & notes
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.
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 & ageing
- 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.
FAQs
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.