Dandelions are like military kids: strong, sturdy, blooming wherever the wind blows them and thriving in any climate. Sometimes we need a little “help” (wink, wink) while parenting our dandelions kids.
10 to 12 cups of dandelions (petals only and well-rinsed)
1 cup of honey
2 ½ pounds sugar
1 orange rind, chopped
1 lemon rind, chopped
1 gallon water
2 tbs of fresh chopped ginger
1 package yeast
1 cup orange juice
½ cup of lemon juice
Combine dandelion flowers, honey, sugar, orange rind and lemon rind in a large pot.
Boil water in a separate container and pour over flower mixture.
Bring back to a simmer for 30 minutes.
Cool to room temperature.
Add prepared yeast (follow packet’s instruction).
Add orange juice, lemon juice and spices.
Cover in a non-reactive container (like ceramic, glass or enamel) and set aside for a month in a dark place to ferment. (This will get fragrant.)
Strain and decant into sterilized jars. Seal. Let wine season for three months or so in a cool, dark place before serving.
Tips and Tricks
If you want to make a batch with 12 cups of dandelions, try harvesting them a little at a time and freezing them until you have enough. This is a great spring project and you can have it ready to serve by Labor Day!
*Recipe from The Herb Gardener