Description
This homemade Dandelion Syrup is a floral and golden treat with a refreshing citrusy twist! Made with fresh dandelion flowers, raw sugar, and a splash of lemon juice, it’s perfect for drizzling over pancakes, toast, or stirring into your tea. Enjoy the flavors of spring all year long
Ingredients
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4 cups whole dandelion flowers
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2 ½ cups raw sugar (white sugar works too)
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4 cups water
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2 tablespoons fresh lemon juice
Instructions
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Trim the flowers, keeping only the yellow petals and removing the green parts to avoid bitterness.
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Rinse the petals gently in cold water and strain to remove any dirt or debris.
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Place the petals in a medium pot with the water and bring to a light simmer.
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Remove from heat, cover, and let steep in the fridge for 24 hours.
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The next day, strain the liquid using a fine mesh sieve or cheesecloth, pressing to extract all the juice.
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Add the sugar and lemon juice to the strained liquid.
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Simmer over medium heat, stirring until the sugar is fully dissolved.
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Lower the heat and continue to cook until the syrup reduces by half or more for a thicker texture.
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Remove from heat and pour into a glass jar or bottle. Store in the fridge for up to a month.
Notes
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Make sure to remove the green parts of the dandelions, as they can add bitterness to the syrup.
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The syrup can be stored in the fridge for up to 1 month.
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You can adjust the sweetness by using more or less sugar depending on your preference.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 45
- Sugar: 12g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg