Chef Daniel Orr dries dandelion roots found in his yard and transforms them into a sophisticated chilled drink. A hint of sweetness from agave nectar or honey balances out the bitterness of the dandelion root. The ginger, mint and lemongrass add complexity. The result is a refreshing, adult beverage, without alcohol.
- 3-4 large, dried dandelion roots
- 2-3 tablespoons sliced ginger root
- 1 handful of torn dandelion leaves
- 1 handfull of torn mint leaves
- 1 stalk of lemon grass
- 2 tablespoons agave nectar or honey.
- 1 quart water
- Bring water to a boil.
- Add dandelion root and ginger root, and cook for 4 minutes.
- Add dandelion leaves, mint leaves and lemon grass.
- Reduce heat and simmer for 2-3 more minutes.
- Add 1-2 tablespoons of agave nectar or honey.
- Taste the tea, and adjust sweetness, as desired.
- Allow tea to cool, and serve chilled, over ice.