Dandelion tea becomes a tasty wine with this recipe. Use only fresh dandelion blossoms from which you have removed all stems—otherwise the wine will be bitter.
• 16 cups dandelion flower heads
• 2 oranges, sliced
• 1 lemon, sliced
• 1 teaspoon ginger root, crushed
• 1 gallon water
• 4 pounds sugar
• 1 egg white (optional)
• 1/2 ounce yeast
1. Boil dandelion heads, oranges, lemon, and ginger (crushed and tied in a muslin bag) in 1 gallon of water for 20 minutes. Strain and add sugar. If the mixture isn't clear, add the white of an egg. Place the yeast into the mixture and let it sit for a week. Then strain and bottle, capping the bottles loosely for a few days, then more tightly. Let the bland stand six months before using.
Excerpted from Herbal Tea Gardens © Marietta Marshall Marcin, illustrations © Laura Tedeschi used with permission from Storey Publishing. Buy this book from our store: Herbal Tea Gardens.
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