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For the dandelion and mint cordial. Inspect the dandelion heads carefully and remove any insects. Place the flower heads in a large bowl together with the mint.
Bring 1.5 litres water to the boil and pour over the dandelions and mint. Cover and leave overnight to infuse.
Strain the liquid through a scalded jelly bag or piece of muslin and pour into a saucepan. Add the sugar and the citric acid (if using).
Heat gently to dissolve the sugar, then bring to a simmer and cook for a couple of minutes.
Use a funnel to pour the hot syrup into sterilised bottles. Seal the bottles with swing-top lids, sterilised screw-tops or corks.
Note: For the best results when making dandelion & mint cordial, flowers should be picked in full sunshine as that is when their fragrance is at full floral power!
To make the Dandy Mojito add a generous portion of ice, 2 lime wedges and a healthy dose of mint to a highball.
Pour in the dandelion & mint cordial, white rum and top up with soda water.
Garnish with more mint leaves and a dandelion flower if one is at hand.
- 25ml Dandelion & mint cordial
- 35ml Organic and fair trade white rum
- 75ml Soda water
- 2 Lime wedges
- 5 Mint leaves
- 1 Dandelion head
Dandelion and mint cordial
Makes about 2 litres
- About 75 dandelion heads
- Generous bunch for mint
- 1kg sugar
- 1 heaped tsp citric acid (optional)
- 1.5 litres of water
This recipe is taken from...
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