Dandelion Syrup Recipes

DANDELION SYRUP

Steps:

• 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.

DANDELION SYRUP

Steps:

• After you have gathered the flowers, allow them to sit in a shady location for about a half hour to ensure any insect life has left.
• Cut their base to help detach the yellow petals from the green sepals.
• In a saucepan, cover the dandelion petals with water. Mix well until all petals are covered. Bring to a boil and immediately remove from heat. Cover, let cool, then let infuse in the fridge overnight.
• The next morning, strain the flower petals from the water over a medium size bowl. Use a fine mesh strainer, and press the petals with the back of a spoon to extract as much water as possible. (Alternatively use cheesecloth.)
• Return the strained liquid to the pot along with the sugar and lemon. Bring to a boil, then lower the heat and simmer (uncovered) for one hour, or until it has reduced by half.
• Check the consistency after about an hour. Dip a spoon into the syrup, let it cool a bit, and test the thickness. If it's thick enough for your liking, just turn off the heat and let the syrup cool.
• Pour syrup into a glass jar and make sure to store it in the fridge. It will keep in the fridge three to four months.

DANDELION SYRUP

Steps:

• Bring dandelion heads, lemon juice and water to a boil in a large pot.
• Reduce heat to medium low, cover and simmer for an hour.
• Remove from heat. Let stand, covered, overnight.
• Strain mixture, and put the dandelion heads in your composter :).
• Add sugar and bring to a boil.
• Reduce heat. Uncover and simmer for about an hour, or until thickened to the consistancy of maple syrup.