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How to make pink dandelion wine

Combine dandelions and raspberries to create a refreshing wine. Writer and naturalist Tiffany Francis shares her recipe.

Published: April 3, 2019 at 11:27 am

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.

© Frank Lukasseck/Getty

Ingredients

  • 10 Dandelions, heads
  • 2.3l Water, boiling
  • 2 Lemons
  • 2 Limes
  • 800g Sugar
  • 250g Raspberries, fresh
  • 1 rounded tsp Yeast

Methods

  • Step 1

    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.

  • Step 2

    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.

After this time, strain the liquid into swing-top bottles. For the first 24 hours, leave the swing-top resting on the bottle without securing, to reduce the chance of major fizz explosion. Seal the bottles and leave for at least six months before drinking.Pink Dandelion Wine
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