Dandelion Wine: 2 packages baker's yeast, 2.5 cups sugar, 1 quart dandelions, 1 thinly sliced lemon, 1 thinly sliced orange, fill with tap water. Vent the lid and place in the dark for 3 weeks. Strain using cheesecloth and return liquid to jar. Wait another 3 weeks and strain again. It may last on the shelf, if well-sealed, for several years.
Dandelions are the bane of many a homeowner's existence, but they can be transformed into the most delicious sunshine-filled liqueur (colloquially called wine) by making a dandelion tea and then letting it ferment with sugar and citrus. You will find yourself creeping into neighbors' yards to pick more blossoms, it's just that good.