Description
Dandelion bitter elevates culinary exploration with wild foraged ingredients from European countryside traditions. Nature’s unexpected herb creates complex, refreshing liquid that connects passionate cooks with ancient herbal wisdom you’ll savor sip by sip.
Ingredients
Scale
Main Herbal Ingredients:
- ¼ cup (60 ml) dried dandelion root (or ½ cup (120 ml) fresh, chopped)
- ¼ cup (60 ml) dried dandelion leaf (or ½ cup (120 ml) fresh)
- 2 tablespoons (30 ml) dried orange peel (or fresh peel from 1 organic orange)
- 1 tablespoon (15 ml) dried ginger root (or 2 tablespoons (30 ml) fresh, chopped)
Optional Herb:
- ½ teaspoon (2.5 ml) fennel seeds (optional, for extra digestive support)
Liquid and Container:
- 11.5 cups (2.7 liters) 80–100 proof vodka (or brandy)
- 8 ounces (237 ml) glass jar with tight-fitting lid
- Small dropper bottle for storage (after straining)
Instructions
- Gather freshly foraged or organically sourced dandelion herbs, ensuring they are clean and free from pesticides or contaminants.
- Select a pristine glass container with a tight-sealing lid, preferably made of clear glass to monitor the herbal transformation.
- Meticulously chop or crush the dandelion herbs to release their maximum aromatic and medicinal properties, allowing for optimal extraction.
- Carefully layer the prepared herbs into the glass jar, creating an even distribution of plant material.
- Choose a high-quality, neutral spirit like vodka or brandy that will effectively extract the herb’s essence without overpowering its delicate flavors.
- Slowly pour the alcohol over the herbs, ensuring complete submersion and leaving a small air pocket at the top for potential expansion.
- Seal the jar tightly, preventing any moisture or contaminants from entering during the infusion process.
- Position the jar in a consistently cool, dark environment away from direct sunlight and temperature fluctuations.
- Gently agitate the jar every few days, promoting even extraction and preventing herb settlement.
- Allow the mixture to steep and macerate for approximately 4-6 weeks, enabling a thorough infusion of herbal compounds.
- After the designated infusion period, prepare a fine mesh strainer or multiple layers of cheesecloth for precise liquid separation.
- Strain the liquid carefully, pressing gently to extract maximum herbal essence without introducing sediment.
- Transfer the strained bitter into a clean, dark glass dropper bottle or small jar to preserve its potency.
- Create a detailed label indicating the herb type, preparation date, and ingredients used.
- Store the finished dandelion bitter in a cool, dark location, ensuring it remains viable for up to 1-2 years when properly preserved.
Notes
- Choose fresh, young dandelion leaves for the best flavor and minimal bitterness.
- Harvest dandelions from areas free of pesticides, avoiding roadside or heavily trafficked locations.
- Select high-quality, clear vodka or brandy to ensure a clean and pure herbal extraction.
- Gently rinse herbs before infusing to remove any dirt or potential contaminants without bruising the delicate leaves.
- Consider adding a small piece of orange peel or cinnamon stick for a subtle, complementary flavor profile during infusion.
- Use dark glass bottles for storing to protect the herbal mixture from light degradation.
- Experiment with different alcohol proofs to adjust the intensity of the final herbal bitter.
- This preparation can be an excellent digestive aid and makes a fantastic cocktail ingredient or culinary flavoring.
- Prep Time: 15 minutes
- Cook Time: 4-6 weeks
- Category: Drinks, Cocktails
- Method: Infusing
- Cuisine: Italian
Nutrition
- Serving Size: 1
- Calories: 100
- Sugar: 0 g
- Sodium: 1 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 2 g
- Cholesterol: 0 mg