Measure a quart of the dandelion blossoms, but do not
use any of the stems.
Put them into a large saucepan with the
water and boil for 30 minutes.
Pour through a strainer, then
strain through a cheesecloth into a large pan.
When cool,
add the yeast cake, dissolved in the tepid water, raisins,
sugar, lemon and orange, cut into small pieces (including the
skins).
Stir it everyday for 2 weeks, then strain and let
settle for a day.
Now strain carefully through cheesecloth
until clean.
Bottle and seal.
Recipe is believed to be accurate
but is not guaranteed. Recipe is intended for personal use only.
You can print a copy for yourself and/or your friends,
but you cannot publish it or post it to any Internet or other public site
without our permission.
Questions/Submit a Recipe/Comments
to send questions, comments or recipes.
