Dandelion and burdock drink
Suitable for vegans
Preparation 15 minutes + fermenting
Cooking 15 minutes
- burdock root
- dandelion root
- 1 tsp dried yeast
Grate, chop, smash or liquidise twice as much burdock to dandelion root, both washed and scrubbed first.
For every 2 tbsp root pulp you will need 500g sugar and 2.3 litres water. Bring to the boil in a large saucepan and simmer for 10 minutes.
Allow to cool (36C) and add the juice and rind of a lemon, and 1 tsp dried yeast. Cover the pan with a clean cloth and leave in a warm room for 3 days
Strain through a clean cloth and transfer into clean bottles. Loosely place caps or corks on top until fermentation has finished and then seal. Store in a cool room or fridge and drink within3 months.
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