Dandelion flower syrup

    13 hours

    Dandelion syrup is not only tasty it is also loaded with nutrients, and for vegans it's a great honey substitute. Just make sure you only pick your dandelions in pesticide-free areas!

    22 people made this

    Makes: 1 bottle

    • 2 generous handfuls dandelion flowers
    • 750ml water
    • 500g demerara sugar
    • 1 lemon, juiced

    Prep:30min  ›  Cook:30min  ›  Extra time:12hr resting  ›  Ready in:13hr 

    1. Remove as many of the green parts, or cut the petals off with scissors. Add to a saucepan with the water and slowly bring to the boil. Let boil briefly, cover and let stand overnight.
    2. The next day strain though a fine sieve or a colander lined with several layers of cheese cloth muslin. Pour back in the saucepan, add sugar and lemon juice and simmer at low heat to the desired consistency. Do not cook until thick, as the syrup will become much thicker when cold.
    3. Fill in a sterilised bottle and close with a cork. Store in the fridge and use within 1 month.

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