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Dandelion Syrup

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3 made it  |  0 reviews   |  1 photos
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"It has taken me years to perfect my dandelion syrup. Only use the yellow part of the dandelion blossoms, otherwise the syrup will taste bitter. I also try to use as little sugar as possible otherwise it only tastes sweet. It's a great honey substitute for vegans. Store in the refrigerator for up to 1 month."
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Ingredients

1 d 55 m servings 21
Original recipe yields 20 servings

Directions

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  1. 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.
  2. Transfer dandelion petals to a container and cover completely with water. Cover and steep in a cool, dark place, up to 24 hours.
  3. 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.
  4. Pour into a bottle and place in the refrigerator.

Nutrition Facts


Per Serving: 21 calories; 0 5.6 0.1 0 2 Full nutrition

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