There is little time left to collect dandelion flowers this year. My spectacular crop is quickly going to seed, especially those plants which have been left unmowed, and which now exceed the typical maximum height of 45 cm. I was however able to collect a bucket full today from the mowed areas to make the season’s last batch of my new favourite summer drink – dandelion gin fizz.
There is no need to give descriptions of this plant for purposes of identification – if you have them anywhere in your area, you already know them. As for foraging, just make sure that they are picked only in clean areas, free of pesticides and other chemicals, or contaminated run-off. Around parking lots, train tracks, heavily travelled roads and polluted waters are to be avoided.
Roots, leaves and flowers are all edible. In fact, it is a common culinary and medicinal plant in many parts of the world. For more on the benefits and contraindications, check this post. Unfortunately, its uses and benefits are still relatively unrecognized in this part of the world, which makes it a great source of experiment for curious cooks.
Which brings me back to my bucket full of flowers. Last year, at about this time, I wrote my first post on dandelions, including recipes using flowers for dandelion pakoras and syrup. Since then, I have come across a few recipes for lacto-fermented soda, such as this one and of course I had to try it. It is easy, economical, and full of all those wonderful pro-biotics found in fermented foods and drinks. I was also intrigued to think that this could be a home-made soft drink. I am not a fan of the overly sweet commercial fizzy drinks, with the exception of tonic water for my G&Ts, which despite its grown-up bitter flavour, has as much sugar as the worst of them. So I was thinking along the lines of a good gin and tonic type drink as a post-gardening/weeding refreshment.
I made this one with whey as a fermenting agent. For the whey, you can strain some natural, plain yogurt through a sieve lined with cheesecloth. You don’t need much, and it keeps in the fridge for at least a week, and can be frozen. My next batch I will make with a dandelion bug, that is, a fermenting agent made with edible root, water and sugar. Most ‘bugs’ are made from ginger, but in fact any edible root works – so why not a dandelion root? To get a clearer idea of what I am referring to, check out this post for a ginger bug where the process is clearly explained.
Dandelion Gin Fizz
The Soda
Fill a clean mason jar about 3/4 full with dandelion petals – only the yellow part.
Cover with boiling, filtered water and let stand for about 24 hours.
Strain the mixture, and squeeze out all the liquid you can from the petals.
For every cup of juice, ad 1/4 cup whey and 1/4 cup sugar syrup (made from heating until sugar is dissolved 2 parts sugar to 1 part water).
Cover the jar with a clean cloth and allow to stand for about five days at room temperature stirring once a day.
Small white bubbles will form on the top. If it goes mouldy, then throw it out. When you stir it, check the taste. It will have a dandelion flavour, but should be palatable.
The Gin Fizz
1 1/2 cup dandelion soda
1/3-1/2 cup sugar syrup
juice of 1 lemon
3 oz. gin
ice cubes
Mix the first 4 ingredients and pour into glasses over ice cubes.
Not as bitter as a commercial tonic, this drink has a mild fruit taste, something like a pear nectar. The fizziness is lighter than a traditional G&T, but it is every bit as refreshing and satisfying.
May 27, 2014 at 4:14 am
Looks delicious and refreshing! I keep thinking I ought to experiment with Dandelions, since they’re everywhere!
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May 27, 2014 at 4:45 am
They are indeed everywhere. When you consider they were brought here by the Europeans as a food source, it is surprising we don’t use them more.
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May 27, 2014 at 4:26 am
Pear nectar…that sounds delicious, Hilda! Cheers! 😀
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May 27, 2014 at 4:40 am
Thanks. I was surprised at the flavour. It must have been the combination of the whey, lemon and flower. Maybe it will be different if I make it with the root – we’ll see.
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May 27, 2014 at 5:53 am
What a delightful way to use something we only think of as a weed! I’ve got to try this!
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May 27, 2014 at 11:21 am
I hope you like it. Or any drink you make with the flower.
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May 27, 2014 at 2:11 pm
I keep reading about how healthy dandelions so I think it’s time I try making something with them. G&T is my favourite summer sipping cocktail as well so I think this will be a great alternative. Thank for sharing!
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May 27, 2014 at 6:06 am
Wow sounds fab
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May 27, 2014 at 6:48 am
I tried making dandelion champagne years ago. It was okay, but the real thing was more to my taste at the time. You’ve inspired me to try again, or try this (easier) version.
This one looks good. It’s just started raining from a massive front, so it might be the end of dandelion flowers for our season now, but it’s one to save.
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May 27, 2014 at 11:36 am
I have never tried making wine with dandelions – somehow I just can’t imagine it is worth the time and effort, although maybe I shouldn’t speak before trying it. I made this recipe because, not only is it easy, I can make it in small quantities. When I run out, I’ll be on to another weed or flower.
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May 27, 2014 at 11:39 am
Quite right. I’m looking forwards to having enough dandelions to give your drink a try. I love that you do it in small amounts: it’s so much less of a chore that way.
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May 27, 2014 at 11:21 am
Thanks.
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May 27, 2014 at 1:54 pm
Are you kidding me? Seriously? Oh my…. How do you do it Hilda? Speechless! I would like to have a glass of that heavenly nectar please! Beautiful!
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May 27, 2014 at 2:24 pm
Thanks Sonal. I have to admit that once you have even a tiny idea and you research it enough, it is easy to come up with more ideas. I am pleased with how it worked out, although it will just be a seasonal drink as I have no intention of bottling quantities.
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May 27, 2014 at 2:38 pm
Sounds yummy. I look forward to relaxing with a drink in hand after a long day of gardening.
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May 27, 2014 at 5:46 pm
Brilliant!
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May 27, 2014 at 6:48 pm
Thanks.
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May 27, 2014 at 10:02 pm
This is BRILLIANT! I can’t wait to try it. We are having a very slow spring in Newfoundland so I have time to gather lots of dandy’s yet!
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May 27, 2014 at 10:12 pm
Thanks Susie. Hope you enjoy it.
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May 28, 2014 at 3:38 pm
I love your dandelion recipes! This looks delicious and I will make sure to save and try some next year. All of the dandelion seems to be past it’s prime here for this year! 🙂
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May 28, 2014 at 3:40 pm
Thanks. There are of course the roots to be used in wonderful ways. Working on that now.
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May 30, 2014 at 12:17 pm
Awww u do awesome things:)
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May 31, 2014 at 10:31 am
I never met anyone who can use dandelion for so many dish and drink like you, Hilda!
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June 1, 2014 at 8:30 pm
Wonderful! I still have a lot of dandelions in the back yard, I could make this. Thanks Hilda.
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June 7, 2014 at 7:40 am
Wow, that’s so cool! 😀
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June 10, 2014 at 1:47 pm
I tried to make a dandelion confiture this year. Didn’t really work for me. I accidentally put to much water, so I didn’t have so much sugar, but half of my sugar was already there….silly me…than I didn’t have time to continue and it went spoiled. Waste of time and sugar 😦 Gonna try next year again.
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June 10, 2014 at 2:25 pm
Dandelion confiture does sound interesting. If you get it to work, hope you will share the recipe with me.
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