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Take a demijohn and sterilise with hot, soapy water before rinsing and leaving to dry. Wash the dandelion heads in cold running water, snipping off any green leaves where the head joined the stem, and pop each head into the demijohn.
Cover with the boiling water and leave to stand overnight. The next day, squeeze the contents through a teatowel or muslin cloth and combine with the lemon and lime juices, raspberries and sugar in a preserving pan.
Heat gently and simmer for 25 minutes.
In the meantime, clean and sterilise the demijohn. Once the liquid has finished simmering, return it to the demijohn and cool to room temperature, around 25°C.
Add the yeast and swirl until it has dissolved and spread out, and leave to ferment with an airlock for 12 days.