Have some dandelion honey that you're not too sure what to do with? Make a glorious summertime mead!

Mead is a delightful beverage typically enjoyed during the springtime or summer. It is crafted by fermenting honey with an assortment of fruits and herbs. Inspired by its honey-infused nature, I decided to utilize my homemade dandelion honey in the process. By combining this exquisite dandelion honey with juicy oranges and a touch of vanilla, you can concoct a truly marvelous drink that rivals any orange soda or beverage found in the market. Just like Sima, this mead serves as the perfect thirst-quencher, offering a refreshing sensation as the days grow longer and the weather warms. So, let's seize the day, gather our dandelion honey and oranges, and embark on the journey of creating some exquisite mead!

Dandelion and Orange Mead 

2 cups dandelion honey 

3 navel oranges, quartered 

1 vanilla pod, split

In a wide mouth quart jar that’s been boiled and sanitized, add all the ingredients. With a wooden spoon, mash the quartered oranges and mix everything together. You want to make sure you coat the oranges in the dandelion honey and that most of the juice from the oranges is smashed out. 

Cover the jar’s opening with a piece of cheesecloth.  Place the jar in a cabinet making sure it’s in a dark and cool place. Allow the oranges to ferment in the dandelion honey for 10 days. Mix everything in the jar everyday to ensure everything stays coated with the honey. While mixing, check for signs of fermentation or if it goes badly mold. During the fermentation process you might see a white film on the surface. Don’t worry, that's not mold, it’s yeast growing and feeding off of the sugars in the jar. Yeast are vital to the fermentation process. Mold will appear to be fuzzy and will look raised, like a little furry creature.

You do not want mold to start growing in the jar, if you do have mold starting to form you need to throw everything out and try again. The cabinet that you were storing your jar in was probably too warm so you might need a cooler location. 

After 10 days, the liquid in the jar should be very bubbly and fizzy. Using a funnel lined with a cheesecloth, strain the liquid away from the solids into a swing bottle or glass jar. Seal and refrigerate for 2 days before drinking. Cheers! 

*Notes:

When storing your mead make sure that you occasionally open the bottle to let out any trapped gas, especially if you haven’t partaken in a few days. If you don't, the jar could explode in your fridge! Believe me you don’t want to clean up that mess. 

If you can, try your best to get your hands on a vanilla pod. Using real vanilla gives it a better flavor and infuses into the mixture splendidly. If you can’t get one or if it’s too expensive, just exclude it entirely. Vanilla extract will not taste quite the same and might effect the yeast growth and developement.

Do not wash your oranges! There are beneficial yeasts on the peel of the orange that can be washed off instead of being inoculated into your mead.