Description
This dandelion syrup recipe transforms fresh dandelion petals into a sweet, floral syrup perfect for topping pancakes, waffles, ice cream, or adding a unique flavor to your tea. Made by simmering dandelion petals and sugar, this homemade syrup captures the essence of spring flowers and offers a delightful natural sweetener.
Ingredients
Scale
Dandelion Syrup Ingredients
- 4 cups dandelion petals (about 200 dandelion flowers, yellow parts only)
- 4 cups water
- 4 cups granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest (optional)
Instructions
- Prepare the Dandelion Petals: Pick dandelions that have not been sprayed with pesticides or chemicals. Carefully separate the yellow petals from the green parts of the dandelion flower to avoid bitterness. Aim to collect about 4 cups of petals.
- Rinse the Petals: Thoroughly rinse the yellow petals under running water to remove any dirt, insects, or debris, ensuring the petals are clean for infusion.
- Make the Dandelion Infusion: Bring 4 cups of water to a boil in a large saucepan. Add the rinsed dandelion petals to the boiling water and let them simmer for 10 to 15 minutes until the water turns a golden yellow color.
- Infuse the Petals: Remove the saucepan from heat and allow the petals to steep in the water for several hours or overnight for maximum flavor extraction.
- Strain the Petals: Strain the infused liquid through a fine mesh strainer or cheesecloth into a clean bowl or pot. Discard the used petals.
- Make the Syrup: Return the strained dandelion liquid to the saucepan. Add the granulated sugar, lemon juice, and lemon zest if using. Stir over medium heat until the sugar dissolves completely.
- Simmer to Thicken: Bring the mixture to a simmer and cook for 30 to 40 minutes, stirring occasionally to prevent burning. Simmer longer if you desire a thicker syrup, remembering it will thicken more as it cools.
- Bottle the Syrup: Once desired thickness is reached, remove the saucepan from heat. Pour the hot syrup into sterilized glass jars or bottles, sealing them while still hot.
- Cool and Store: Allow the jars to cool completely at room temperature. Store the syrup in the refrigerator for up to 6 months.
- Serve: Use the syrup as a delicious topping for pancakes, waffles, or ice cream, or stir it into tea for a sweet floral flavor.
Notes
- Ensure dandelions are harvested from areas free of pesticides or pollutants.
- Only use the yellow petals of the dandelion to avoid bitterness.
- The syrup thickens more as it cools; simmer until slightly thinner than desired.
- Syrup can be stored in the refrigerator up to 6 months if sealed well.
- Optional lemon zest enhances the brightness of the syrup’s flavor but can be omitted.
