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Celebrate: Italian Style by Jacqueline Miconi
This wine is truly from the 'old-country'. Every year, my great-grandmother Marguerite would make the Dandelion Wine. She would make so many bottles, that they would need to be stored in the 'boiler room (where the furnace was). And during the aging process of the wine, my mom would recall many times hearing loud pops and finding bottles that had exploded during the fermentation....so be sure to store this wine in a cool dark place....
• 1 quart Dandelion blossoms
• 3 pounds sugar
• 2 oranges; sliced, not peeled
• 1 lemon; sliced, not peeled
• 1/2 package cake yeast
• 1 gallon water
Take dandelions, break off stems and wash blossoms thoroughly. Place in a large bowl. In a large saucepan, boil 1 gallon of water. Pour water over the blossoms, and let stand for at least 2 hours. Strain through cheese cloth back into the pan. Add sugar and return liquid to a boil. Boil uncovered for 4 minutes. Remove from heat and let stand for 24 hours. Strain again through cheese cloth and bottle.
At least 6 weeks aging is necessary. The longer it stands, the better it is. Be sure to store in a cool, dark place.
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