Dandelion Wine

Here's an old favorite for Midsummer.

Preparation Time:


1 gallon fresh dandelion flowers
1 gallon purified water
3 about pounds sugar
1 lemon
1 orange
Brewer’s yeast


  1. Place one gallon of fresh-picked and cleaned dandelion flowers in a large pot or bucket,
  2. Bring the water to a boil and pour it over the flowers. Let it steep for about a week, checking and stirring daily.
  3. Strain out the flower bits and add the sugar. Gently heat and stir the liquid so that the sugar all the sugar dissolves.
  4. Slice both the lemon and the orange and add them to the liquid and simmer for about 20 minutes, stirring all the while.
  5. Remove from heat, cool and strain. Only after it is completely cooled, add a tablespoon of yeast.
  6. Cover and let sit for two more days then bottle and store in a cool dark place for at least 2 months before serving.

It is an easy matter to make more or less, just double, triple, halve or quarter the amounts!

Additional Comments:

Dandelion blossoms are actually made up of many tiny yellow flowers though they look like they are many petals. Only these flowers should be used in to make the wine, not the green bracts that holds them all together as that's very bitter, or the white fluff, which is fluffy. Taste the different parts and you'll see. Dandelion flowers are delicious!

Be sure to gather your flowers from meadows that have not been sprayed and are at least 50 feet from a road.

This recipe has strong solar associations so it is great for use at sun festivals, such as Midsummer day! Also, try this wine as an aid to divination, especially in association with love.

This dish is best served on the following occasions:



This dish carries energies for the following magical purposes:
divination, love

Attribution: my grandpa was famous for his dandelion wine…

Did you try this recipe? Tweak it? Tell us what you think!

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