Description
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.
Ingredients
- 12 ounces dandelion flowers
- water
- 1 ½ cups raw cane sugar, or more to taste
- 1 lemon, juiced
Instructions
- 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.
- Transfer dandelion petals to a container and cover completely with water. Cover and steep in a cool
- dark place
- up to 24 hours.
- 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.
- Pour into a bottle and place in the refrigerator.
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 1 day
Servings: 20