Dandelion and Burdock

Ingredients

Dandelion roots

2 cups, cleaned and chopped

Burdock root

2 cups, cleaned and chopped

Water

8 cups

Brown sugar

1 cup

Yeast

1 teaspoon (active dry yeast)

Lemon juice

1/4 cup (freshly squeezed)

Instructions

1. Thoroughly clean the dandelion and burdock roots under running water to remove any dirt. Chop them into small pieces to maximize flavor extraction.
2. In a large pot, combine the chopped dandelion and burdock roots with 8 cups of water. Bring the mixture to a boil over high heat, then reduce the heat and let it simmer for 30 minutes.
3. Once the roots have infused the water, strain the liquid into a large bowl, discarding the solids. While the liquid is still warm, stir in the brown sugar until fully dissolved.
4. Allow the sweetened liquid to cool to room temperature. Once cooled, add the lemon juice and yeast, stirring gently to combine.
5. Cover the bowl with a clean cloth or plastic wrap and place it in a warm location for 24 hours to allow fermentation to occur.
6. After 24 hours, strain the mixture again to remove any remaining yeast particles and sediment. Transfer the beverage into clean bottles for storage.
7. For the best flavor, refrigerate the Dandelion and Burdock for a few days before serving. This allows the flavors to meld and develop further.