Dandelion Syrup Recipe

When life gives you dandelions, make dandelion syrup! This golden, sweet syrup is a delicious way to transform those yellow blossoms into a flavorful treat that’s perfect for drizzling over pancakes, waffles, ice cream, and more. If you’ve ever overlooked these sunny little flowers as mere weeds, it’s time to think again. Dandelions are packed with nutrients, and this syrup is an easy, homemade way to enjoy their natural goodness.

Why You’ll Love This Dandelion Syrup Recipe:

• Sweet and floral with a hint of lemony brightness
• Easy to make with just a few simple ingredients
• Versatile: Use it as a topping, a natural sweetener, or a tea enhancer
• A great way to reduce waste and make the most of nature’s bounty

Ingredients:

• 200 fully mature dandelion blossoms (approximately 5 ½ cups of petals, loosely packed)
• 1 ½ liters water
• 1 lemon, sliced or juice of 1 lemon
• 3 ½ cups (700 g) granulated sugar

Instructions:

1. Prepare the Dandelions:
   Rinse and dry the blossoms thoroughly. Carefully clip the yellow petals away from the green base to minimize bitterness. A little green is fine, but too much can overpower the sweetness.
2. Simmer the Petals:
   In a large saucepan over medium heat, bring the petals, water, and lemon slices (or lemon juice) to a gentle simmer. Let it cook for about 1 minute. Remove the pan from the stove, cover with a lid, and allow it to steep for several hours or overnight in the refrigerator.
3. Strain the Liquid:
   Using a fine mesh strainer lined with cheesecloth, pour the liquid into a clean saucepan, squeezing the cheesecloth to extract every last drop. Discard the petals.
4. Make the Syrup:
   Place the strained liquid back on the stove over medium-low heat. Stir in the sugar and bring the mixture to a gentle simmer. Let it cook for 1 ½ hours or until the liquid reduces by half and thickens to a syrupy consistency.
5. Bottle the Syrup:
   Carefully pour the hot syrup into sterilized glass jars or bottles. Allow it to cool completely before sealing. Store in the refrigerator for up to a few months.

How to Use Dandelion Syrup:

• Drizzle over pancakes, waffles, and French toast
• Sweeten tea or lemonade
• Add a spoonful to oatmeal or yogurt
• Glaze cakes, cookies, or pastries

Tips for Harvesting Dandelions:

• Pick flowers from areas free from pesticides or pet traffic
• Harvest in the morning when the blossoms are fully open
• Use only mature, bright yellow flowers for the best flavor

FAQs About Dandelion Syrup:

1. Is Dandelion Syrup safe to consume?
   Yes! Ensure the flowers are harvested from a clean, untreated area and properly washed.
2. Can I use the whole dandelion?
   For this recipe, we use only the yellow petals. The green parts can be bitter.
3. How long does Dandelion Syrup last?
   Store in the refrigerator for up to a few months. If the syrup crystallizes, gently reheat it to dissolve the sugar.

Enjoy a jar of homemade dandelion syrup, a sweet and floral taste of spring that’s sure to brighten your pantry!