Recipe (Dandelion Syrup)

Homemade Dandelion Syrup

 

Author:

Sarah @ Nature’s Nurture

 

Dandelion flowers are steeped overnight, then sweetened with organic cane sugar and raw honey, and simmered until thickened into a sweet syrup. Perfect for waffles and pancakes!

Ingredients

• 125 dandelion flowers (about 1½ cups of petals)
• 3 cups water
• 2 – 3 cups organic cane sugar (or sweetener of choice)
• ¼ – ½ cup raw honey
• juice of half a lemon (optional)

Instructions

1. Wash flowers and dry on a towel. With a knife, cut off the petals as close to the base as possible.
2. Put petals in a medium pot and cover with water. Bring to a rolling boil, and allow to boil for 30-60 seconds.
3. Remove from heat, cover, and allow to steep overnight in a cool place. A cool counter or the fridge is ideal.
4. Next morning, strain the liquid into a sieve over a bowl. Use the back of a spoon to squeeze out and extract as much liquid as possible.
5. Return water to pot, add sugar and lemon, and simmer on low heat for 1-1½ hours, stirring occasionally.
6. Check for desired consistency by dipping spoon into syrup, letting it cool a bit, then testing it with your finger.
7. Store in an airtight, glass container in the fridge.