Check out this recipe for Dandelion Wine. I may have to try this once the snow melts.
4 cups (250 g) dandelion flowers picked around noon on a sunny day
2 untreated lemons (without the juice)
2 untreated oranges (without the juice)
1 T (15 g) white wine yeast, dry
16 cups (4 liters) boiled water
3 lbs (1.5 kg) honey (dandelion honey, if possible)
Pour the boiling water on the flowers. Dilute the honey in the mixture. Cut the citrus fruit into cubes and add to the mixture. Allow to ferment in an earthenware jar or in a large glass pitcher in a dark location at 68 F degrees (20 C degrees) for 3 weeks and stir with a large wooden spatula every 2 to 3 days. When fermentation is complete, strain using a clean cheesecloth. Bottle the wine and seal with a cork.
Age in a cool area for 9 months.
This wine is excellent for the gallbladder, for treating gout and uric acid, and is highly recommended for a prediabetic condition.
Drink half a glass before meals: it is delicious, has an original taste and adds zing!
Note: For those who are lazy, here is the modified recipe: Macerate 1 cup (60 g) flowers in 4 cups (1 liter) white wine for 1 month. Strain and sweeten to taste.