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Prep Time: 60 Minutes Cook Time: 10 Minutes |
Ready In: 70 Minutes Servings: 4 |
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This very old recipe utilizes the bane of homeowners: the dandelion! I found this in 1993 when a flood left our front yard full of beautiful, very large dandelions. The blossoms CANNOT have been sprayed with any pesticides, and should be thoroughly rinsed. Ingredients:
1 quart yellow dandelion blossoms, well rinsed |
1 gallon boiling water |
1 (.25 ounce) package active dry yeast |
8 cups white sugar |
1 orange, sliced |
1 lemon slice |
Directions:
1. Place dandelion blossoms in the boiling water, and allow to stand for 4 minutes. Remove and discard the blossoms, and let the water cool to 90 degrees F (32 degrees C).
2. Stir in the yeast, sugar, orange slices, and lemon slice; pour into a plastic fermentor, and attach a fermentation lock. Let the wine ferment in a cool area until the bubbles stop, 10 to 14 days. Siphon the wine off of the lees, and strain through cheesecloth before bottling in quart-sized, sterilized canning jars with lids and rings. Age the wine at least a week for best flavor.
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