Prep Time: 10 minutes

Cook Time: 4 to 5 days

Yield: Makes 8 one cup servings.

A unique floral taste with light, citrus notes, makes this an enjoyable summertime beverage.

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Ingredients

>> 8 cups water
>> 2 1/2 cups milkweed flowers (and/or orange daylily flowers)
>> 2 cups organic cane sugar (or white sugar)
>> 2 sliced lemons
>> 2 tbsp. white vinegar
>> Mason jars

Instructions

Pour water and sugar into a large bowl – be sure to dissolve sugar. Add in vinegar.

Evenly divide the flowers and sliced lemons into 2 (or more) mason jars. Pour into jar(s) the water mixture. Let sit four days (out of direct sunlight) at room temperature and be sure to keep the lid loose. Stir (or tighten lid to shake) once daily then be sure you loosen the lid after shaking.

After four days strain flowers and lemons. Seal jars for one day to build up carbonation. Keep in a bucket with a lid in the event it may explode. (Mine did not but better safe than sorry!)

Strain to remove yeast. Refrigerate then enjoy!

Optional: If you choose to, you can omit the carbonation step and simply strain and refrigerate after 4 days of infusing. It still makes a unique tasting beverage.

Makes 8 one cup servings.

Wild Edibles in Recipe: Milkweed, Orange Daylily

Wild Fungi in Recipe:

Edible Trees and Shrubs in Recipe:

Recipe Category: Beverages