Pick the dandelions, snip off the stem and green collar and rinse in cool water. Place petals in the clean one-gallon jar and pour the boiling water over them.

Let stand overnight.

In the morning, strain the liquid through cheesecloth (or tea towel), being sure to squeeze the flowers to remove all the juice. Combine dandelion juice with strained juice of lemons. Add juice to frozen raspberries and sugar. Bring mixture to a boil, then gentle simmer for 20 minutes.

In the meantime, clean the jar with soapy water and dry out. Pour mixture back into jar, cooling to lukewarm temperature.

Add yeast. Stir until yeast dissolves, cover the jar, and let mixture ferment for 10 days (with an airlock if possible) or until hissing subsides.

Using a double layer of cheesecloth, strain the liquid into a cider jug and let stand for 3 days.

Strain liquid again and place into quart wine bottles with screw-on caps (or swing-top bottles), but DO NOT tighten the caps. Let the wine stand for 24 hours to reduce the chance of a fizzy explosion.

Seal the bottles and leave for at least six months before drinking.

Enjoy! 

(The final concoction should be drunk ice cold.)