Dig up the dandelion root. Make sure to do it on a day that the soil is not too damp. If you use the biodynamic calendar you should forage the roots on root days.

Cut the greens of the root and rinse it thoroughly under running water. Don't discard the dandelion leaves. They are great in salads. :)

Cut the washed root into pieces and spread over a baking tray lined with baking paper.

Place the tray in an oven that has been pre-heated to 200 ° C.Roast the root in the oven for 30 minutes.

After 30 minutes remove the tray from the oven and check if the dandelion root pieces are dry. The easiest way to do this is to try to break them - if they break easily, they are dry enough.

If the root pieces are not dry enough, continue to roast them in the oven but check them every five minutes to make sure they don't burn.

Grind the dried dandelion root pieces in a coffee grinder.

Soak the ground dandelion root in 3 dl of water for 24 hours (the same way as if you were preparing a cold brew coffee).

After 24 hours strain the soaked mixture through a cheesecloth or dense strainer.

Fill the glass with a handful of ice and pour over it 0,5dl of fruit juice. I used peach juice, but you can also make do with apple or even orange juice. The juice will provide sweetness to the iced tea. Carefully pour the strained dandelion root water on top of the juice and ice. Try your best to mix the layer of juice and dandelion as little as possible.