Dandelion wine does not require any special equipment to make. Just dandelions, some
sugar and yeast, oranges and lemons, and pots to boil water in. This recipe uses cloves, which I think give it a nice touch. If you have dandelions around, give it a try!
1 package dried yeast
1/4 cup warm water
2 quarts dandelion blossoms
4 quarts water
1 cup orange juice
3 tablespoons fresh lemon juice
3 tablespoons fresh lime juice
8 whole cloves
1/2 teaspoon powdered ginger
3 tablespoons coarsely chopped orange peel
1 tablespoon coarsely chopped lemon peel
6 cups sugar
Dissolve the yeast in the warm water. Set aside.
Wash the dandelion blossoms well. Put them in the water with the orange, lemon and lime juices. Add the cloves, ginger, orange and lemon peel, and sugar. Bring to a boil and continue to boil for an hour. Strain through filter paper (coffee filters work great). Cool.
While still warm (but not hot), stir in the yeast.
Let stand overnight and pour into bottles. Allow uncorked bottles to set in a darkened place for three weeks. Then cork and store bottles in a cool place. Makes about 4 quarts.
Note: Choose dandelions from an open field far from any insecticide spraying. Pick early in the season when the leaves of the plant are still tender. Flowers that have just opened are best.