Dandelion Syrup
00h 50
01h 05Crafted from freshly gathered dandelion blossoms and sugar, this syrup captures the essence of springtime in a golden, floral-infused sweetener.
Recipe & Photography: KarenHB_Photography
Recommended: 1 x Clip Top Square Bottle 0.55 Litre
Ingredients and Method
Ingredients
- 2 cups dandelion flower petals (packed loosely).
- 750ml water
- 360g granulated sugar
- 1 tbsp citric acid
Method
- Pick the dandelions and carefully remove the petals from the green base of the flower. Discard the green parts and only use the bright yellow petals.
- Combine the dandelion petals and water. Bring to a boil over medium heat, then reduce heat and simmer gently for 15-20 minutes.
- Remove the pan from heat, cover it, and allow the mixture to steep for 24 hours at room temperature.
- Strain the dandelion mixture through a fine-mesh sieve or cheesecloth, pressing gently on the flower petals to extract as much liquid as possible. Discard the leftover flowers.
- Return the strained dandelion liquid back to the saucepan. Add the sugar and citric acid. Bring to a boil over medium heat, stirring constantly until the sugar dissolves completely.
- Reduce heat and simmer for another 30-45 minutes, or until the syrup thickens to a desired consistency. The syrup will thicken further as it cools.
- Remove the syrup from heat and let it cool completely. Once cool, transfer the syrup to store in the refrigerator for up to a month.
Recipe Tips
Only use dandelion flowers from an unsprayed area free of pesticides or herbicides, and not a roadside.
