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Dandelion Syrup

This Dandelion Syrup captures the essence of spring, made from dandelion flowers for a uniquely floral and earthy flavor. Perfect for pancakes, tea, or desserts.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 20 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 50
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups dandelion flowers Ensure flowers are picked from a clean area, free from pesticides.
  • 4 cups water
  • 1 slice lemon Sliced
  • 1 package pectin (1.75 oz)
  • 5 cups sugar Adjust to preference, but may affect preservation.

Method
 

Preparation
  1. Gather dandelion flowers, making sure to remove any green parts.
  2. In a pot, combine dandelion flowers, water, and lemon slices.
  3. Bring to a boil, then simmer for about 30 minutes.
  4. Strain the mixture through a fine mesh sieve.
Cooking
  1. In a large pot, mix the strained liquid with pectin, and bring to a rolling boil.
  2. Add in sugar and stir constantly until dissolved.
  3. Boil for an additional minute or two.
  4. Pour syrup into sterilized jars and seal.

Notes

Store in a cool, dark place. If sealed properly, can last up to a year. Once opened, keep in the refrigerator for several months. For richer flavor, steep flowers longer.