16 cups (4 litres) boiling water

16 cups (4 litres) dandelion flowers, stems removed and rinsed (see note)

3 lemons, sliced

3 oranges, sliced

1 cup (250 ml) raisins (optional)

5 1/2 cups (1.375 litres) sugar (1 kg / 2.2 lbs)

1 tablespoon (15 ml) active dry yeast

In a large glass jar or stoneware, pour the boiling water over the flowers. Allow to macerate for 48 hours at room temperature in a dark space. Strain, (see note) and squeeze out all the liquid. Rinse the container. Discard the flowers.

In a large saucepan, bring the maceration liquid, lemons, oranges, raisins, and sugar to a boil, and let boil for 30 minutes.

Pour the mixture into the clean glass jar or stoneware and let cool until the liquid is about room temperature (if the liquid is too hot, the yeast will be destroyed).

Sprinkle in the yeast. Cover the opening of a container with cheesecloth and allow to ferment for three weeks at room temperature in a dark space, stirring once a day, or until the fermentation stops (when it no longer form bubbles).

Strain through a fine sieve. Rinse the container and pour the liquid back in. Let stand for two to three days to allow the dregs to settle at the bottom. Gently decant into sterilized bottles and close. Store in a cool and dark space for at least two to three months before tasting.

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