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Add a photoServings: 12
Ingredients
- 1 gallon dandelion blossoms
- 3 pound sugar
- 2 lemons
- 2 oranges
- 1/2 ounce yeast
- A little ginger root, if you like
Directions
- Pour 1 gallon boiling water over flowers. Cover. Leave for 3 days, stir every day. Then strain into a pan, add in lemons and oranges and ginger root. Boil this gently 1/2 hour. Cool. Then add in yeast and leave to ferment for 3 days. Then cork lightly. Leave for 2 months, then bottle.NOTE: Recipe says to spread yeast on toast. I do not know how Grandma did. I asked Cris and Sara and wrote Katie. They didn't seem to know. But maybe in those days they had yeast in small blocks and this was the way they dissolved it.
- Recipe also mentions putting wine in "cask." Katie mentioned she doesn't know what a "cask" is and I do not either. Many of us have made wine. I am sure we can adapt this recipe to our own ways.
- NOTE FROM RAY KATIE: I remember being by Grandma and Grandpa for a couple of day in the summer and picking dandelions to make this wine.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 119g | |
| Recipe makes 12 servings | |
| Calories 444 | |
| Calories from Fat 1 | 0% |
| Total Fat 0.07g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 34mg | 1% |
| Total Carbs 114.33g | 30% |
| Dietary Fiber 0.4g | 1% |
| Sugars 113.43g | 76% |
| Protein 0.51g | 1% |
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