Dandelion flower syrup

    (3)

    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!


    1 person made this

    Ingredients
    Makes: 1 bottle

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

    Method
    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.

    Recently viewed

    Reviews & ratings
    Average global rating:
    (3)

    This recipe hasn't been reviewed in English yet, but you can check out reviews from our global community

    Write a review

    Click on stars to rate