Ingredients

one gallon dandelion flowers
one orange
one lemon
approximately one inch root ginger
half an ounce yeast spread on a piece of toast
one gallon boiling water
three pounds sugar

Method

Wash the flowers, put them in a large pan and cover with the boiling water.
Leave to stand for three days, stirring frequently and crushing the flowers with a wooden spoon.
Strain the liquid into a large saucepan, add the orange and lemon peel, cut into thin strips, the fruit itself, sliced thinly, the sugar and ginger.
Boil for half an hour.
Leave to cool and then add the yeast.
Allow the wine to ferment for six days.
Now strain, bottle and cork loosely.
Cork securely in a month’s time when bubbling has subsided.

Pontyberem, Carmarthenshire.