Dandelion Syrup recipe

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Ingredients

12 ounces dandelion flowers
water
1 ½ cups raw cane sugar, or more to taste
1 lemon, juiced

Nutrition Info

21.4 calories
carbohydrate: 5.6 g
cholesterol: : -
fat: : -
fiber: 0.3 g
protein: 0.1 g
saturatedFat: : -
servingSize: -
sodium: 1.6 mg
sugar: 5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Pick dandelion petals off the stems. Wear gloves to avoid staining your hands. Measure 5 1/2 ounces of petals and discard the stems and leaves.

  2. Transfer dandelion petals to a container and cover completely with water. Cover and steep in a cool, dark place, up to 24 hours.

  3. Drain through a fine-mesh sieve into a saucepan, squeezing petals as dry as possible with your hands. Stir in sugar and lemon juice and bring to a boil over medium heat. Simmer uncovered until a thin syrup forms, about 45 minutes. Cool until syrup thickens slightly.

  4. Pour into a bottle and place in the refrigerator.

Recipe Yield

20 servings

Recipe Note

It has taken me years to perfect my dandelion syrup. Only use the yellow part of the dandelion blossoms, otherwise the syrup will taste bitter. I also try to use as little sugar as possible otherwise it only tastes sweet. It's a great honey substitute for vegans. Store in the refrigerator for up to 1 month.

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