Dandelion Syrup recipe
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- 12 ounces dandelion flowers water 1 ½ cups raw cane sugar, or more to taste 1 lemon, juiced
Nutrition Info
- 21.4 caloriescarbohydrate: 5.6 gcholesterol: : -fat: : -fiber: 0.3 gprotein: 0.1 gsaturatedFat: : -servingSize: -sodium: 1.6 mgsugar: 5 gtransFat: : -unsaturatedFat: : -
Directions Dandelion Syrup
Directions
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Pick dandelion petals off the stems. Wear gloves to avoid staining your hands. Measure 5 1/2 ounces of petals and discard the stems and leaves.
Transfer dandelion petals to a container and cover completely with water. Cover and steep in a cool, dark place, up to 24 hours.
Drain through a fine-mesh sieve into a saucepan, squeezing petals as dry as possible with your hands. Stir in sugar and lemon juice and bring to a boil over medium heat. Simmer uncovered until a thin syrup forms, about 45 minutes. Cool until syrup thickens slightly.
Pour into a bottle and place in the refrigerator.