A few weeks ago I had the pleasure of teaching a class at GYST in Minneapolis. GYST is a fermentation bar specializing in, you guessed it, all things fermented, like wine, beer, cider, cheese, chocolate, pickles, kraut, charcuterie, kombucha – you get the idea. My class was on making Shrubs. Read more ›
Dandelions are everywhere. Every year I plan to make dandelion wine and every year I miss my chance. So this year I made a last minute mad dash to forage the yellow blooms before the summer heat took over, but I only had 4 cups of petals, not nearly enough for a proper batch of wine. So I made a shrub instead. My gin and tonic will never be the same.