1 gal. washed (organically-grown) dandelion flowers
1 gal. boiling water
31/2 lbs. sugar
1" finely sliced ginger (or some chopped
crystallized ginger)
rinds of 1 orange and 1 lemon, sliced
wine yeast
1 piece of toast
This is an enchanting old recipe... Pour the
boiling water over the flowers in a pot or crock; stir well
and cover with a blanket - allow to stand for 3 days,
stirring at intervals. Strain the flowers out and add in the
sugar, ginger, and sliced citrus peels; boil the liquid for
30 minutes. When it’s cold, place a little yeast on a
piece of (unbuttered!) toast and float this on top of the
liquor back in its crock. Cover and allow it to stand for
another 2 days until is has ceased "working".
Strain once more and place the result in a cask, well bunged
down, for 2 months before bottling.
(This is a flat-ish wine suggestive of sherry - a very
good tonic for the blood.)
