Today is the first day of Celtic summer, and it was celebrated with Maypole Dancing and good music. It’s also a good time to make Dandelion Wine — the spring tonic of choice for those of legal age and sound mind.

I’m often asked for my recipe, which I’ve used for many years — some of my wine is decades old now.

1 qt blossoms, stems removed
4 qt water
1 pkg dried yeast
1/2 c warm water
1 lb seedless raisins (or local fruit)
3 lb or 6 c sweetener
1 lemon and 1 orange (or local tart fruit), cut into small pieces

Pick dandelions and parboil for 30 minutes. Strain and let cool. Dissolve yeast in warm water and add to liquid, together with other ingredients. Let stand for 2 weeks and stir every day. Cover, but not tightly. Strain through cheesecloth several times until clear. Bottle; put corks on loosley.

When uncorking it, think of the spring/summer day in which you made it (this is Ray Bradbury’s contribution, author of Dandelion Wine). 

Made today with full dandelions at their peak

2-week old wine made with young dandelions, now ready for straining and bottling

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