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Homemade dandelion wine: what you need to know when making a drink

Tetiana KoziukFood
Homemade dandelion wine: what you need to know when making a drink. Source: depositphotos.com

Dandelion season begins just at the end of April. The flowers can be added to salads, used to make honey, and a delicious homemade wine. For the drink to be perfect and perfectly preserved, you need to collect the inflorescences correctly and know some important nuances of preparation.

The editors of FoodOboz will share with you the easiest recipe for homemade dandelion wine, as well as tell you a few cooking secrets.

Dandelion Recipes

Ingredients:

  • lemon - 2 pcs.
  • sugar - 1,5 kg
  • mint sprigs - 3-4 pcs.
  • dandelion flowers - 1 l
  • water - 4 liters + 0,5 l for syrup
  • raisins - 100 g

Method of preparation:

1. First you need to separate the inflorescence from the stem. Put the inflorescences in a pot, pour cold boiled water, cover with a lid and leave in this form for 24 hours.

2. The next day you need to dissolve in 500 ml of boiling water, put on the fire and cook over low heat until tender. You can check the readiness of the syrup: put a drop on a saucer - if it does not spill, then the syrup is ready.

Dandelion inflorescences for cooking

3: The dandelion infusion also put on the fire, bring to a boil, take off the heat and cool completely. The finished decoction strain, and throw away the petals.

4. With lemons remove the zest with a vegetable peeler, squeeze the juice from the pulp. Strain it.

5. Add the sugar syrup, raisins, mint, lemon zest and juice to the flower broth. Stir thoroughly, cover with gauze and set aside for two days to ferment. After this you need to remove the zest and mint.

Homemade dandelion wine

6. Pour the resulting liquid with the raisins into a large bottle and put a rubber glove with a small hole in the finger on the neck. Leave in a dark place at room temperature for further fermentation.

7. When the fermentation stops, you need to separate the sediment. Pour the wine into bottles, cover and leave in a cold, dark place for 3-6 months to mature.

A few secrets:

  • Dandelions for cooking should be collected in sunny weather, when the inflorescences are fully opened. But avoid places near the road where vehicles drive, because the flowers can accumulate heavy metals.
  • After harvesting, the flowers do not need to be washed, because the surface contains pollen, which is necessary for cooking.
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Secrets of making dandelion wine

Previously OBOZREVATEL reported how to cook honey from dandelions.

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