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-Baker is a nature writer and illustrator from the South Downs in Hampshire. She is the author of several non-fiction books, including Dark Skies: A Journey into the Wild Night, a nature memoir about the landscape after dark. In 2019, she was chosen as a Writer-in-Residence for Forestry England to celebrate their centenary year. She has written, edited and illustrated for a number of national publications, including The Guardian, Harper’s Bazaar, BBC Countryfile, BBC Wildlife and Resurgence & Ecologist, as well as appearing on BBC Radio 4 and Channel 4. She is a Custodian for the South Downs National Park and also runs a small business selling her own ethically designed gifts and stationery.
This is a recipe from Food You Can Forage by Tiffany Francis, published Bloomsbury Wildlife.