8 oz / 225 grams young dandelion plants
1 lb / 450 grams demerara sugar
1/2 oz / 15 grams root ginger
1 large lemon
8 pints / 1 gallon water
1 oz / 25 grams cream of tartar
1/4 oz / 10 grams brewer’s yeast
This is very much a springtime recipe, when the dandelion plants are young and the leaves fresh. Dig up the dandelions plants, taking care to keep the roots intact. Wash them thorougly to eliminate all traces of soil, and remove any fine, fibrous roots, leaving a clear carrot-like taproot.
Add the dandelion plants (including leaves) into a large saucepan, together with the water, ginger (roughly chopped) and the rind of the lemon. Bring to the boil and leave simmering for around ten minutes. Strain into a fermentation bucket, adding the sugar and the cream of tartar, mixing thoroughly. When cooled, add the activated brewing yeast and the juice from the lemon. Cover and leave to ferment for three days, stirring once a day. Strain and bottle, using strong bottles with screw-tops. Drink just one week later.