Description
Introduction
Ingredients
Scale
- 4 cups dandelion flowers, loosely packed (ensure they are clean and pesticide-free)
- 4 cups water
- 4 cups granulated sugar
- 2 tablespoons lemon juice
Instructions
- Thoroughly rinse the dandelion flowers under cold water to remove any dirt or debris. Gently shake off excess water and pat dry with paper towels.
- Remove the yellow petals from the green bases of the flowers, discarding the green parts. Gently pinch the base of each flower and pull the petals away.
- Place the petals in a large saucepan, cover with water, and bring to a boil over medium heat. Reduce heat to low and simmer for 30 minutes to extract flavors.
- Strain the liquid through a fine mesh sieve or cheesecloth into another saucepan, pressing on the petals to extract all the liquid. Discard the petals.
- Add granulated sugar and lemon juice to the strained liquid. Stir well and return to a boil over medium-high heat. Reduce heat and simmer until the syrup has thickened and reduced by half, about 1 hour.
- Remove from heat, let cool slightly, then pour into sterilized jars, leaving space for expansion. Seal tightly.
- Let the syrup cool completely in the refrigerator where it will thicken further.
- Prep Time: 10 minutes | Cooking Time: 90 minutes | Total Time: 100 minutes | Kcal: 300 kcal per serving | Servings: Makes about 4 cups
- Preservation and Storage
- Canning : For long-term storage, can the syrup using a water bath to ensure it stays preserved for up to a year.
- Freezing : Pour the syrup into suitable containers leaving some space for expansion and freeze.
- Creative Uses in Recipes and Drinks
- Dandelion syrup can be a versatile addition to many dishes:
- As a sweetener in teas and coffees
- Drizzled over pancakes, waffles, or ice cream
- Used in baking as a sugar substitute in cakes and cookies
- Prep Time: 10 minutes
- Cook Time: 90 minutes
- Category: Drink
- Method: No cook
- Cuisine: American