Description
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 (.18 ounce) package wine yeast
- 8 cups white sugar
- 1 orange, sliced
- 1 lemon slice
Instructions
- Place blossoms into boiling water and let sit for 4 minutes. Remove and discard blossoms. Let water cool to 90 degrees F (32 degrees C)
- about 10 minutes.
- Stir in sugar
- orange
- lemon
- and yeast; 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 (sediment) and strain liquid through cheesecloth before bottling in four sterilized 1-quart canning jars.
- Age the wine at least 1 week for best flavor.
Prep Time: 1 hr
Cook Time: 10 mins
Total Time: 3 weeks
Servings: 32