| I have not tried this, but have been tempted to. The book I
got the recipe from is a wealth of "down-home" type recipes. It is
well worth buying if you see it anytime, and cheap too, it only cost
me about $2.95!
- Kat
ps. sorry to respond so late, but I do see some dandelions around still!
courtesy of SPOONBREAD AND STRAWBERRY WINE
by Norma Jean and Carole Darden
DANDELION WINE
9 cups dendelion petals (discard stems and pods)
1 lemon, unpeeled, sliced thin
1 orange, unpeeled, sliced thin
1 gallon of boiling water
3 pounds of sugar
1 pound of light raisins
1 package of wine yeast, or active dry yeast (1/4 ounce)
Pick the dandelions on a hot, dry day, when petals are fully open
and fairly bug free. Wash them well to remove any hidden insects.
Pluck petals, measure and place them in a crock, adding the lemon
and orange slices. Pour a gallon of boiling water over them and stir
well. Cover with a tea towel and let stand for 10 days. Strain off
liquid through a cheesecloth bag into a large bowl and discard
petals and fruit slices. Return to a clean crock. Stir in sugar and
raisins, then the yeast. Cover and leave undisturbed for 3 days.
Strain into gallon jugs topped with fermentation locks or loose
corks. Rack after three months. Bottle when fermentation
has ceased and the wine is clear. Age for 6 months to 1 year.
Yeild: approximately 1 1/2 gallons.
|