Dandelion and Citrus Wine
10 servings
90 minutes
Dandelion and citrus wine is an elixir of spring, filled with sunlight and freshness. It is a traditional drink of European cuisine inspired by rural recipes where dandelions were seen as symbols of warmth and rebirth. Its taste surprises with a balance of sweetness and the light tartness of citrus, complemented by the spicy aroma of ginger and cloves. This wine is perfect for warm summer evenings when one wants to enjoy a delicate floral palette and a light citrus aftertaste. It opens up especially well when chilled, accompanying light snacks or fruit desserts. This drink not only quenches thirst but also transports you to a world of nature where each sip is a sunbeam absorbed by fragrant dandelion flowers.
1
Dissolve the yeast in 60 ml of warm water.
- Water: 4060 ml
- Dry yeast: 10 g
2
Wash the flowers. Transfer them to 4 liters of water, adding orange juice, lime juice, and lemon juice.
- Dandelion flowers: 1 kg
- Water: 4060 ml
- Orange juice: 1 glass
- Lemon juice: 3 tablespoons
- Lime juice: 3 tablespoons
3
Then add the zest, ginger, clove, and sugar.
- Orange zest: 3 tablespoons
- Lemon zest: 1 tablespoon
- Ground ginger: 0.5 teaspoon
- Cloves: 8 pieces
- Sugar: 6 glasss
4
Bring to a boil, reduce heat, and simmer for 1 hour.
5
Strain through a very fine sieve.
6
Cool to a warm state and add yeast.
- Dry yeast: 10 g
7
Leave it overnight, then pour into bottles. Seal tightly and place in a warm spot for 3 weeks.
