In Ontario in the Spring, wherever there is grass, there are dandelions! Some homeowners consider the weeds a nuisance, but I personally find the long stretches of yellow flowers beautiful. This year, I decided to turn them into wine!
It took us a while to find a stretch of dandelions that wasn't likely to be covered in dog pee, chemicals, or dirt from the road. Eventually, we ended up in the extended backyard of somebody's mansion (oops). We picked enough to fill about half a garbage bag.
Once we got the dandelions home, the work began! It took me about 4 hours to pick all of the little yellow petals and separate them from the green (bitter) parts of the plant; enough to fill 12 cups. I found this task to be almost meditative.
The petals were soaked in boiling water for three days before being drained. We added orange juice, orange peels, lemon juice, lemon peels, ginger, and sugar, and then strained the liquid again. Next, we added yeast, and transferred our liquid into a fermenting bucket with an airlock. Once fermented and bottled, it is recommended to wait at least 6 months before enjoying the beverage...
...which is the perfect way to enjoy a taste of sunshine and springtime when it's cold outside.