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Dandelion Syrup

A delightful syrup made from fresh dandelion flowers, perfect for sweetening a variety of dishes and beverages.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Condiment, Dessert
Cuisine: American
Calories: 50
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups whole dandelion flowers Use only bright yellow petals for the best flavor.
  • 2.5 cups raw sugar Can substitute white sugar if needed.
  • 4 cups water
  • 2 tbsp fresh lemon juice

Method
 

Preparation
  1. Pick fresh dandelion flowers, ensuring they have not been treated with chemicals or pesticides.
  2. Rinse the flowers gently under cool water to remove any dirt or insects.
  3. Remove the green stems and leaves, leaving just the petals.
Making the Syrup
  1. In a large pot, combine the cleaned dandelion flowers and water.
  2. Bring the mixture to a boil, reduce the heat, and let it simmer for about 30 minutes.
  3. Strain the liquid through a fine mesh strainer or cheesecloth to remove the flowers.
  4. Return the liquid to the pot, add sugar and lemon juice.
  5. Cook over medium heat until the sugar dissolves; continue to simmer for 10 to 15 minutes or until the syrup thickens.
  6. Pour the hot syrup into sterilized jars and seal while still warm.

Notes

Dandelion syrup can be served over pancakes or waffles, added to yogurt or oatmeal, or mixed with water for a refreshing drink. Store in a sealed jar in the refrigerator for several weeks. Consider canning for longer shelf life. Variations can include mint for freshness or cinnamon for spice.