Grandpa always called this a Dandelion Tonic, good for what ales ya! But I think it resembles more of a dandelion wine! Either way, it is tasty, and also good for you as dandelions are high in iron. This recipe will yield 4 quarts of your very own Dandelion Tonic. (For authentic homemade liqueur recipes—Bailey’s, Irish Cream, Almond, etc; Canadian Flu Tonic, herbal recipes and remedies; and so much more, please check out the ‘category’ sections of betweenclosefriends.com)
During the winter months when we all seem so suseptible to that horrible ‘common’ cold or the flu, this beverage suits the bill in our recovery.
Ingedients:2 qt fresh dandelion blossoms 4 qt boiling water 3 lb sugar juice of 4 lemons juice of 2 oranges 1 yeast cake 1 egg white, beaten
- Check your collected organic pesticide-free dandelion blossoms for insects.
- Place the blossoms in a 5-gallon crock, and cover with pure water
- Allow to stand for 1 ½ days undisturbed.
- Strain; discarding the blossoms.
- Add the sugar and the juices. Stir well, mixing all together thoroughly.
- Let stand for 24 hours.
- Mash the yeast cake in a small amount of the liquid mixture.
- Add this to the crock; again stirring well to blend in.
- Allow to ferment. When the scum rises, stir in the beaten egg white.
- Let stand for 3 days undisturbed.
- Strain and bottle. Serve at will.