🇬🇧 United Kingdom · Drinks
Homemade Dandelion and Burdock
By eatmundo · July 8, 2026
A truly nostalgic taste of British tradition, homemade Dandelion and Burdock is a wonderfully distinctive fizzy drink with earthy, sweet, and slightly bitter notes. This refreshing botanical soda, made from the roots of wild dandelion and burdock plants, offers a unique flavour profile that's both invigorating and deeply satisfying.
Ingredients
check them off as you prepareHow to Make It
- 1
In a large saucepan (at least 3-litre capacity), combine 30g dried dandelion root, 30g dried burdock root, and 50g sliced fresh ginger root. Add 1.5 litres of cold water.
- 2
Bring the mixture to a gentle simmer over medium heat. Once simmering, reduce the heat to low, cover, and let it steep for at least 30 minutes, or up to an hour, allowing the roots to release their full flavour. The liquid should develop a deep brown hue.
- 3
Carefully strain the infused liquid through a fine-mesh sieve into a clean, heatproof bowl, pressing down on the roots and ginger to extract all the liquid. Discard the spent botanicals.
- 4
Return the strained liquid to the saucepan. Stir in 200g granulated sugar and the juice of one lemon until the sugar is fully dissolved. Taste and adjust sweetness if desired; remember it will ferment.
- 5
Allow the sweetened infusion to cool down completely to lukewarm temperature (around 20-25°C or 68-77°F). It's crucial not to add yeast to hot liquid, as it will kill the yeast. This cooling might take 30-60 minutes.
- 6
Once cooled, add 1/4 teaspoon of brewer's or champagne yeast to the liquid and stir gently. Pour the mixture into clean, food-grade plastic bottles, leaving about 5cm (2 inches) headspace at the top of each bottle. Do not use glass bottles for primary fermentation due to pressure buildup.
- 7
Seal the bottles tightly and leave them in a warm place (room temperature) for 24-48 hours. Check the bottles regularly; they will become firm to the touch as carbonation builds. Once firm, move them to the refrigerator to slow down fermentation and prevent over-carbonation and potential bursting.
- 8
Serve your homemade Dandelion and Burdock well-chilled. Pour into glasses and enjoy the distinctive, earthy, and fizzy taste of this traditional British drink. It can be stored in the fridge for up to a week.
Frequently Asked Questions
Where can I find dried dandelion and burdock roots?+
Dried dandelion and burdock roots can typically be found at health food stores, herbalists, or online retailers specializing in culinary herbs and spices.
Can I use fresh dandelion and burdock roots instead of dried?+
Yes, you can use fresh roots, but you'll need a larger quantity (roughly double the weight) as fresh roots contain more water. Ensure they are thoroughly cleaned and chopped before use.
Why do I need to use plastic bottles for fermentation?+
Plastic bottles are recommended for initial fermentation because they can safely flex with the pressure build-up from carbonation. Glass bottles can shatter if the pressure becomes too high.
How long will homemade Dandelion and Burdock last?+
Once refrigerated, homemade Dandelion and Burdock will typically last for about 5-7 days. The flavour may change slightly over time as fermentation continues very slowly even in the cold.
Mundo Match
Dishes across the world that share Homemade Dandelion and Burdock's core ingredients.
