The recipe is inspired by a book called Homemade Root Beer, Soda, and Pop:
1 gallon dandelion blossoms
1 cup raisins, coarsely chopped
1 lemon, cut in quarters
1 grapefruit (we used an orange)
1/2 tsp dried orange peel
1 gallon boiling water
1 3/4 c. sweetener (we used honey and much less, but you could use agave or sugar and sweeten to taste)
3 Tblsp vinegar (if you like a more bitter taste- you can add it in with the sugar)
1/8 tsp granulated ale yeast (plus 1/4 c lukewarm water)- this i got at the beer making store on king st.
1. Place blossoms & raisins in large stock pot, then squeeze the lemon in and add lemon rind and pulp. Add the grapefruit and the orange rind.
2. Pour 1 gallon of boiling water over all that and allow to steep, covered, for 1-6 hours, depending on how strong you like it.
3. Add the sugar until it is dissolved and then strain into a jug- make sure the liquid is not hotter than lukewarm
4. Put the ale yeast into a teacup w/ the lukewarm water and let it sit for several minutes until it rehydrates.
5. Add the yeast to the jug, cap and mix it up a bit.
6. Bottle (we used old coke bottles we found and bought new caps- you need either a capper or those old fashioned bottles with rubber stoppers and latches here) and store in a dark, cool place.
7. After 72 hours, open one bottle to check for fizziness and if you like the bubbliness, put in the fridge until you are ready to drink!
I made violet and dandelion blossom ice cubes to serve with it and it was like a fairy cocktail.
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