John Myers
Dandelion Blossom Liqueur
The perfect dandelion blossom liqueur recipe with a picture and simple step-by-step instructions.
- 4 Handful Open dandelion flowers
- 200 ml Mineral water
- 150 g. Brown rock candy
- 500 ml Polish Luxury Vodka, 40% vol. or wheat grain 38% vol
- Juice of 1st organic lemon
- 2 Sch. Organic lemon
- Clean, wash and spin dry the dandelion flowers.
- Pluck the yellow petals from the green goblet and place in a mason jar with a swing top, being careful not to get any green parts into the jar.
- Pour brown rock candy into the glass and cover with mineral water. Wash lemons with hot water, dry them, cut one of them in half and squeeze out the juice.
- candy sugar & water, – 2 Sch. Add lemons, lemon juice and vodka to the petals and close tightly.
- Approx. 3 weeks in a bright place – store / let steep at room temperature, swirling the jar from time to time.
- After this time, strain the dandelion stock through a fine sieve, gently squeezing out the petals. Then fill the dandelion blossom liqueur in a nice bottle, close it and let it mature for about 6 weeks in a light place.
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