When the frosts of winter finally begin to thaw in March, dandelions are one of the first flowers to unfurl in the weakened sun. Although their seed ‘clocks’ were a most accurate way to tell the time as a child, for adults they can be used to create something a little more tempting.
Dandelion wine is known for its unique and tangy flavour, but combined with the tart sweetness of raspberries it makes for a refreshing drink in late summer.
Pick your dandelions on an early spring morning, when the flowers are in full blossom and the heads just starting to open; the final concoction should be drunk ice cold with a dash of lemonade for extra sparkle.
- Dandelions 10 mugs, heads
- Water 2.3 litres, boiling
- Lemons 2
- Limes 2
- Sugar 800g
- Raspberries 250g, fresh
- Yeast 1 rounded tsp
Tiffany Francis is a writer, naturalist, and artist, living in the South Downs.
This is a recipe from Food You Can Forage by Tiffany Francis, published Bloomsbury Wildlife.