Last week it was so hot the dandelions were going to seed – in March.
It won’t last.
3 or 4 pints dandelion heads
Juice and peel of 2 lemons
2½ pounds sugar
1 heaped tsp wine yeast
Cover the flower heads with boiling water and leave to stand for 24 hours.
Add the lemon peel, simmer for 15 minutes then strain into another pan containing the sugar. Stir to dissolve the sugar, leave until cooled to blood heat and add the juice and yeast.
Cover and leave to stand for five days. As my house is quite cold, I sit the pan in a cupboard inside one of those cheap, insulated freezer bags from a supermarket.
Transfer to a demijohn, top up with warm water – roughly half boiled to half from the cold tap – cap with fermentation lock and leave to ferment.
Transfer to a clean demijohn. The recipe I had recommending leaving this for a year before bottling.