Dandelion Whisky Jelly
There’s something about discovering edible weeds and flowers as an adult that makes me smile inside. I once viewed dandelions as a way to make a quick two dollars as child tasked with weed duty by the bag. Now these resilient little buggers are fun to have around in the kitchen. And they pair really well with whisky!
Dandelions have so many health benefits too. I’m sure they are completely negated with whisky and sugar, but let’s pretend a little. The whole plant is edible, from root to flower. They are highly nutritious, loaded with vitamin, minerals and fiber.
Dandelion Whisky Jelly
2 cups dandelion flowers, cleaned, tops only
3 cups water
3 cups sugar
2 tbsp lemon juice
¼ cup whisky
1 package pectin
1 tsp vanilla
Place the dandelion flowers in a heat proof vessel large enough to hold 3 cups of water. Bring water to a boil and pour over the flowers. Let steep over night or 6-8 hours. Once the dandelion tea is ready, strain the flowers out and place the tea water in a large pot.
Over medium heat, bring dandelion tea, lemon juice, whisky and pectin to boil. Add sugar and boil for another 1 - 2 minutes. Process in sterilized jars if desired, or refrigerate for up to one month.
If your jelly doesn’t set properly you try recooking, or you can equally enjoy dandelion syrup. Great on pancakes and in cocktails.
