INGREDIENTS:
* 1 qt. dandelion blossoms* 4 qt. water
* 1/2 cup tepid water
* 1 yeast cake
* 1 lb. seedless raisins
* 3 lb. (6 cups) sugar
* 1 lemon
* 1 orange
Because the green parts have a bitter flavor, you'll want just the dandelion petals for the wine. The easiest way to prepare the blossoms is to hold the flower by the end near the stem, and trim the petals into a bowl or cup, with sharp kitchen scisscors.
Measure a quart of prepared dandelion blossoms. Put the petals into a large saucepan with the water and boil for 30 minutes. Pour through a strainer, then strain through a cheesecloth into a large pan.
When cool, add the yeast cake, dissolved in the tepid water, raisins, sugar, lemon and orange, cut into small pieces (including the skins).
Stir it everyday for 2 weeks, then strain and let settle for a day. Now strain carefully through cheesecloth until clean. Bottle and seal. It should be ready in about 30 days.
NOTE: Look for fully opened flowers, the bigger the better, for ease of preparation. Of course do NOT use any dandelions that have been sprayed with fertilizers or pesticides!
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