Ingredients

• 4 cups dandelion flowers
• 6 cups boiling water
• 2 1/2 cups sugar
• 1 Meyer lemon, thinly sliced
• 1 orange, thinly sliced

Instructions

1. Place dandelion flowers in a large heatproof container. Pour boiling water over top. Cover and let steep for at least 4 hours and up to 24 hours. When making dandelion wine, cleanliness is key. Make sure your kitchen counters, hands, and all utensils are sterile.
2. Pour the resulting tea through a fine-mesh strainer into a large pot or saucepan, pressing the petals to extract as much flavor as possible. Discard blossoms and bring tea to a boil.
3. Place sugar in a heatproof 1-gallon jar. Pour boiling dandelion tea into jar and stir to dissolve. Add lemon and orange slices. Cover jar and let liquid stand for 2 weeks at room temperature, shaking every couple days.
4. Pour dandelion wine through a fine-mesh strainer lined with a coffee filter into a clean container. Serve or cover and store refrigerated for up to 3 weeks.