Featured Pinch Tips Video
- 1 gal
- dandilion blossoms
- 1 gal
- boiling water
- lemons, zest and juiced
- oranges, zest and juiced
- 4 lb
- white sugar, granulated i think
- yeast cake or i pkg dry yeast
1Put dandelion's in a large kettle with gallon of boiling water. Let stand, covered for 3 days.
2Grate all the zest from the lemons and oranges, add to the kettle, bring to boil, boil for 15 minutes. Strain the zest from liquid.
3When the liquid is luke warm, add the juice from the lemons and oranges, sugar and yeast cake. NOTE: Yeast cakes are fresher than packaged and is moist, dissolving better in the liquid. Stir to dissolve sugar. Cover.
4Stand liquid in a warm place for one week. After the week, strain liquid, cover and let stand for 3 more weeks. After three weeks it is ready to bottle.
NOTE: This recipe is from the late 1800's, early 1900's. They didn't have the fermenting plugs and cool gadgets available today.