Recipe for Dandelion Soda: Gardener's Revenge
(Posted per Jim Rowe's request. This is not what's keeping me from working on my Flea!)
- Many dandelion heads
- 2 c. white sugar
- Rounded ⅛ tsp. yeast
Pick a bunch of dandelions (I made it a contest for the kids). All you need is the flower head.
Pluck out the yellow and white petals, getting as little green as you can, until you fill a quart jar.
Put two quarts of water, the dandelion petals, and two cups sugar in a pot. Heat to a boil and simmer for 15 minutes.
Strain into a jug with a spigot, and add two quarts cold water. Allow to cool to about 100°F so it doesn't kill the yeast.
Stir a rounded ⅛ teaspoon of bread yeast in ¼ cup warm water and allow to work until clearly alive. Add yeast water to jug and agitate. (Champagne or ale yeast would be better, if available.)
Fill bottles from the spigot and cap securely. Put them in a warm place to carbonate. (I use bottles with crown caps. The bottles, caps, and manual capper didn't cost very much.)
Test a bottle after 48 hours (or 36 if very warm). Test again 24 hours later, repeating until fizzy. (I have some little 6-ounce bottles I use as testers so I don't waste half the batch.)
Once the test bottle is fizzy enough, refrigerate the whole batch to slow the yeast working. I said slow, not stop; don't try to keep it more than a week, or you may have overflowing or exploding bottles.