The Middle English name, “dent-de-lion,” comes from the Old French translation of the Medieval Latin, “dens leonis,” which means “lion’s tooth,” and may allude to the tooth-like leaves of the plant. We promise this wine won’t bite you back though!
2 quarts of dandelions
4 quarts water
1 yeast cake
3 1/2 pounds sugar
Glass cider jug with a screw-on lid
Pick dandelion blossoms and snip off the stem and collar. Rinse in cool water. Place dandelion petals in a large enamelware pan and cover with 4 quarts of water. Boil for 20 minutes. Cut oranges and lemons into small pieces. Pour hot liquid and petals over oranges and lemons. Allow mixture to cool to lukewarm temperature. Add yeast cake and let stand for 48 hours. Strain mixture through cheesecloth, squeezing to remove juice. Add sugar and stir to dissolve. Pour liquid into cider jug and cover with lid but do not screw on tightly yet. (You can also use a water stopper. Use a cork with a tube inserted through it for stopper, placing other end of tube into a glass of water) Let stand for six weeks. Strain and bottle. Age for about six months. Makes about five 4/5 wine bottles.