Dandelion Wine This very old recipe utilizes the bane of homeowners: the dandelion! I found this in 1993 when a flood left our front yard full of beautiful, very large dandelions. The blossoms CANNOT have been sprayed with any pesticides, and should be thoroughly rinsed.

cook: 10 mins additional: 3 weeks total: 3 weeks 1 hr 10 mins prep: 1 hr Servings: 32 Yield: 4 quart jars


  • 1 quart yellow dandelion blossoms, well rinsed
  • 1 gallon boiling water
  • 1 (.18 ounce) package wine yeast
  • 8 cups white sugar
  • 1 orange, sliced
  • 1 lemon slice


    Step 1

    Place dandelion blossoms in the boiling water, and allow to stand for 4 minutes. Remove and discard the blossoms, and let the water cool to 90 degrees F (32 degrees C).

    Step 2

    Stir in the yeast, sugar, orange slices, and lemon slice; pour into a plastic fermentor, and attach a fermentation lock. Let the wine ferment in a cool area until the bubbles stop, 10 to 14 days. Siphon the wine off of the lees, and strain through cheesecloth before bottling in quart-sized, sterilized canning jars with lids and rings. Age the wine at least a week for best flavor.

Nutrition Facts

Per Serving: 197 calories; protein 0.2g; carbohydrates 50.7g; fat 0g; cholesterol 0mg; sodium 9mg.


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