- 1 gallon [4.5 L] dandelion heads
- 1 gallon [4.5 L] boiling water
- 1/2 cup [125 mL] raisins
- 4 pounds [1.8 kg] sugar
- 4 oranges, sliced
- 4 lemons, sliced
- 1 pack [1 tablespoon / 15 mL] active dry yeast
- Sterilized bottles [with corks]
- 12 cups [3 L] dandelion heads
- 16 cups [4 L] boiling water
- 3 pounds [1.4 kg] sugar
- 2 oranges, sliced
- 2 lemons, sliced
- 1/2 cup [125 mL] raisins
- 2 packs [2 tablespoons / 30 mL] active dry yeast
- Sterilized glass bottles [with corks]
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- Transfer washed dandelion heads into a stoneware jar.
- Pour in boiling water.
- Leave to ferment for 48 hours; filter.
- Finely chop raisins; add to dandelion heads, along with remaining ingredients.
- Thoroughly mix.
- Half close jar; leave to ferment into a warm environment for 20 days, stirring once every day.
- Filter; set aside for 5 days.
- Siphon into sterilized bottles; seal with corks.
- Age before drinking.
- Keep into a cool environment.
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