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Homemade Dandelion Flower Syrup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 22 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes plus several hours or overnight steeping
  • Yield: Approximately 2 cups of dandelion syrup
  • Category: Condiment
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Description

This homemade dandelion syrup captures the delicate floral sweetness of fresh dandelion petals in a versatile syrup. Perfect as a natural sweetener for pancakes, waffles, ice cream, or tea, this syrup is made by steeping dandelion petals to extract their bright flavor, then simmering with sugar and lemon to create a thick, golden syrup with subtle citrus notes.

Ingredients

Dandelion Syrup Ingredients

  • 4 cups dandelion petals (about 200 dandelion flowers, yellow parts only)
  • 4 cups water
  • 4 cups granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest (optional)

Instructions

  1. Prepare the Dandelion Petals: Pick fresh dandelions that are free from pesticides or chemicals and carefully separate the yellow petals from the green parts to avoid bitterness. Measure out about 4 cups of petals.
  2. Rinse the Petals: Thoroughly wash the petals to remove any dirt, debris, or small insects.
  3. Make the Dandelion Infusion: Bring 4 cups of water to a boil in a large saucepan, then add the washed dandelion petals and let them simmer gently for 10-15 minutes until the water turns a beautiful golden yellow.
  4. Infuse Overnight: Remove the pot from heat and let the petals steep in the hot water for several hours or preferably overnight, allowing maximum flavor extraction.
  5. Strain the Petals: Using a fine mesh strainer or cheesecloth, strain the infused liquid into a clean bowl or pot, discarding the used petals.
  6. Make the Syrup: Pour the strained dandelion liquid back into the saucepan and add the granulated sugar, lemon juice, and optional lemon zest.
  7. Dissolve the Sugar & Simmer: Stir the mixture over medium heat until all the sugar dissolves. Bring it to a gentle simmer and cook for 30-40 minutes, stirring occasionally to prevent burning, until the syrup thickens to your desired consistency.
  8. Adjust Thickness: For a thicker syrup, continue simmering longer, remembering that the syrup will also thicken as it cools.
  9. Bottle the Syrup: Once the syrup reaches the preferred thickness, remove from heat and pour it into sterilized glass jars or bottles while still hot. Seal and allow to cool completely at room temperature.
  10. Store & Serve: Keep the syrup refrigerated for up to 6 months. Use it as a sweet, floral topping on pancakes, waffles, ice cream, or stir it into tea for a delightful flavor boost.

Notes

  • Ensure dandelions are harvested from pesticide-free areas.
  • Separating the yellow petals from the green parts is crucial to avoid bitterness in the syrup.
  • The syrup thickens further when cooled, so remove it from heat just before it reaches your final desired thickness.
  • Use sterilized containers to maximize shelf life.
  • Store the syrup refrigerated for up to 6 months.
  • Lemon zest is optional but adds a lovely citrus aroma to the syrup.

Find it online: https://slsrecipes.com/homemade-dandelion-flower-syrup-recipe/