Get new posts by email:

Tuesday, May 28, 2024

BOOK/A TABLE - Dandelion Wine

Did you ever have to read Dandelion Wine in school? We were supposed to, but I don’t think I ever did until 2021. Just as if I’d been waiting for a fine vintage to mature! And much like the summer in Bradbury’s deliciously creepy novel, when 12-year-old Douglas Spaulding discovers he is “really alive!it may have been a long time coming, but was well worth the wait. 

I love this passage, this toast to summer:

“And there, row upon row, with the soft gleam of flowers opened at morning, with the light of this June sun glowing through a faint skin of dust, would stand the dandelion wine...hold summer in your hand, pour summer in a glass, a tiny glass of course, the smallest tingling sip for children; change the season in your veins by raising glass to lip and tilting summer in.

Considered to be science-fiction, the novel is wicked and is dandelion wine even a real thing? Yes! I’ve included a simple recipe below and here is a link for a rather more involved version. Whichever recipe you use, make certain your dandelions have been sprayed and are free of pesticides and all other contaminants.

Dandelion Wine
Adapted from
Prep Time: 1 hr
Additional Time: 17 days 15 mins
Total Time: 17 days 1 hr 15 mins
Servings: 32
Yield: 4 quarts

1 quart yellow dandelion blossoms, well rinsed
1 gallon boiling water
8 cups white sugar
1 orange, sliced
1 lemon slice
1 (.18 ounce) package wine yeast

Place dandelion blossoms into boiling water and let sit for 4 minutes. Remove and discard blossoms. Let water cool to 90 degrees F (32 degrees C), about 10 minutes.
Stir in sugar, orange, lemon, and yeast; pour into a plastic fermentor and attach a fermentation lock. Let the wine ferment in a cool area until the bubbles stop, 10 to 14 days.
Siphon the wine off of the lees (sediment) and strain liquid through cheesecloth before bottling in four sterilized 1-quart canning jars.

Age the wine at least one week for best flavor—to really come alive—and then sip up summer!

No comments:

Post a Comment