Products
- dandelions - 1 liter jar,
- sugar - 700 g,
- vodka - 250 ml,
- water - 100 ml (optional),
- citric acid - 1/3 tsp.
Sequence of preparation of dandelion liqueur
1. The taste of flower liqueurs depends on the time of harvesting the plants. Dandelions warmed by the midday sun are picked. Flowers collected on a damp and cloudy day seem “herbaceous”; their unique floral scent is not fully manifested.
2. There should be enough dandelions so that the flower heads completely fill a liter jar. Having measured out the required number of flowers, they begin to “cut” the buds. The green bases of the buds are quickly cut off with scissors, and the yellow petals are placed in a bowl.
3. Wash the petals and place them on a paper towel.
4. Place 2 tablespoons of sugar in a liter jar and level the granulated sugar.
5. Sprinkle 2 tablespoons of dandelion petals on top of the sugar.
6. Alternate sugar and flower layers. When the jar is half filled, pour in citric acid.
7. Continue alternating layers, placing all the measured sugar and all the flower petals in the jar.
8. Using a large wooden spoon or rolling pin, lightly knead the petals. The jar is tied with gauze and placed on a sunny windowsill. Infusion time is two days.
9. If the weather is hot, all the sugar dissolves in the dandelion juice. The liquid is filtered and the petals are discarded. Infused dandelion syrup is mixed with vodka. If the weather was cool, all the sugar will not dissolve in 2 days, and it is not advisable to infuse the petals longer. In this case, transfer the entire contents of the jar into a saucepan and heat over low heat for 4-5 minutes until the granulated sugar is completely dissolved.
10. The cooled liquid is filtered through a sieve or cheesecloth, and the petals are squeezed out. The result will be a sweet and sour syrup of dark yellow color.
11. The cooled syrup is mixed with vodka, the color of the liquor becomes light yellow.
12. Cold boiled or spring water is added only if the intention is to reduce the strength of the drink. The finished dandelion liqueur is poured into a bottle with a well-fitting lid, and the container is placed in the refrigerator.
13. Dandelion liqueur is served cold. A five-minute visit to the freezer will benefit the drink.
