Makes about 1 gallon

  • 4 cups dandelion flowers
  • 2 1/2 cups sugar
  • 1 Meyer lemon (or 1 regular lemon plus a pinch of sugar), thinly sliced
  • 1 orange, thinly sliced


    Place dandelion flowers in a large heatproof container and pour 6 cups boiling water over top. Cover and let steep at least 4 hours (up to 24 hours). Pour resulting tea through a fine-mesh strainer into a large pot or saucepan, pressing the petals to extract as much flavor as possible. Discard flowers and bring tea to a boil.

    Place sugar in a heatproof 1-gallon jar. Pour boiling tea into jar and stir to dissolve. Add lemon and orange. Cover jar and let stand for 2 weeks at room temperature, shaking every couple of days. In a clean container, pour wine through a fine-mesh strainer lined with a coffee filter. Serve, or cover and refrigerate for up to 3 weeks.

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