- In a large glass jar or stoneware, pour the boiling water over the flowers. Allow to macerate for 48 hours at room temperature in a dark space. Strain, (see note) and squeeze out all the liquid. Rinse the container. Discard the flowers.
- In a large saucepan, bring the maceration liquid, lemons, oranges, raisins, and sugar to a boil, and let boil for 30 minutes.
- Pour the mixture into the clean glass jar or stoneware and let cool until the liquid is about room temperature (if the liquid is too hot, the yeast will be destroyed).
- Sprinkle in the yeast. Cover the opening of a container with cheesecloth and allow to ferment for three weeks at room temperature in a dark space, stirring once a day, or until the fermentation stops (when it no longer form bubbles).
- Strain through a fine sieve. Rinse the container and pour the liquid back in. Let stand for two to three days to allow the dregs to settle at the bottom. Gently decant into sterilized bottles and close. Store in a cool and dark space for at least two to three months before tasting.
* This recipe calls for a waiting time (maceration) of 3 to 4 months *
The leaves must be gathered from places free of pesticides. Otherwise, you can also find them in many grocery stores, especially Italian and Middle Eastern grocery stores.
Keep only the flower buttons, not the green leaves. And don’t be surprised if you have very yellow fingers after removing the flowers. If do not have fine sieve, line a colander or strainer with several layers of cheesecloth or use a coffee filter. Pick the dandelion buds during a sunny day: they will be wide open and free of insects.