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Dandelion Wine Recipe

Traditional Dandelion Wine Recipe from Somerset











Exmoor is primarily an upland area made up mainly of small villages and hamlets. The largest settlements are Porlock, Dulverton, Lynton, and Lynmouth, Simonsbath and Wheddon Cross.

This recipe is taken straight from the handwritten recipe book of my Great Grandmother and Grandmother, who were both born and bred in the Brendon Hills of West Somerset. This recipe appears to date to around 1925. Enjoy! Comments and suggestions for modern variations of the recipe most welcome.

Four quarts of Dandelion Flowers
One gallon of Water
Three Lemons
Three pounds of Brown moist Sugar
One ounce of Yeast
Half a pound of Raisins

Pour the water, boiling, on to the dandelion flowers, which must have been previously washed, and leave for twenty four hours until completely cold. Then strain through a sieve, and boil the liquid for half an hour with two lemons and the sugar. Pour into a bowl, and when nearly cold add the yeast, and leave to work for five days more.

Put raisins and a sliced lemon onto a large demijohn bottle or cask, with the liquid. do not cork too tightly. Leave for eight months and then bottle.

west country recipes




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Exmoor is a National Park situated on the Bristol Channel coast of south west England. Exmoor is located in two counties, with 71% of the park located in Somerset and 29% located in Devon