How long should dandelions be infused in alcohol?

Expanded Explanation

Dandelions should usually be infused for a short to moderate time because their best flavour is delicate. Fresh yellow petals often give their floral, pollen-like and honeyed notes within several days. Very long maceration is not normally needed and can pull out grassy, earthy or bitter tones.

A practical range is often three to seven days for fresh petals in vodka or another clean spirit, depending on the amount used and the strength of the alcohol. Taste and smell the infusion daily after the first few days. When it smells like spring flowers, soft herbs and honeyed meadow notes, it is usually ready to strain.

If the recipe includes lemon zest, ginger, vanilla or raisins, consider how those ingredients extract too. Ginger and zest can become sharp, while vanilla and raisins can round the flavour over time. Strain the dandelions before harshness appears, then sweeten and rest the liqueur so the flavours can settle. This keeps the infusion cleaner, easier to balance and more useful in delicate floral liqueur recipes.