Description

Dandelion Syrup is a delightful, floral syrup crafted from fresh dandelion petals, offering a gentle honey-like sweetness with delicate earthy undertones. Perfect for drizzling over pancakes, yogurt, or ice cream, or enhancing your tea, this homemade syrup is a unique way to enjoy the benefits of wild edible flowers.

Ingredients

2 cups dandelion petals (yellow parts only, no green base)
2 cups water
1 tablespoon lemon juice
2 cups granulated sugar

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Petals: Rinse the dandelion petals gently to remove any dirt or insects, ensuring you only use the yellow parts without the green base.
Infuse the Petals: In a saucepan, combine the petals and water. Bring to a boil, then reduce heat and simmer for 15 minutes to extract the flowers’ essence.
Steep the Mixture: Remove the saucepan from heat and let the mixture steep for 1–2 hours, or overnight if you prefer a stronger floral flavor.
Strain the Liquid: Strain the infused liquid through a fine mesh sieve or cheesecloth, pressing down to extract all the liquid. Discard the used petals.
Add Lemon and Sugar: Return the strained liquid to the saucepan, stir in the lemon juice and granulated sugar.
Simmer to Thicken: Bring the mixture back to a boil, then reduce heat and simmer gently for 30–40 minutes, stirring occasionally, until the syrup thickens slightly—remember it will thicken more as it cools.
Store the Syrup: Pour the finished syrup into sterilized jars, allowing it to cool completely before sealing and storing in the refrigerator.

Notes

Harvest dandelions only from pesticide-free areas to ensure safety and purity.
The syrup can be refrigerated and stored for up to 2 months.
For a warm, spiced variation, add a cinnamon stick or a few cloves during the simmering process.