Regular Taste And Syrups
Dandelion Syrup
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It has taken me years to perfect my dandelion syrup. Only use the yellow part of the dandelion blossoms, otherwise the syrup will taste bitter. I also try to use as little sugar as possible otherwise it only tastes sweet. It's a great honey substitute for vegans.
Ingreadient
- 12 ounces dandelion flowers
- water
- 1 ½ cups raw cane sugar, or more to taste
- 1 lemon, juiced
Direction
- Pick dandelion petals off the stems. Wear gloves to avoid staining your hands. Measure 5 ½ 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 store in the refrigerator. The syrup will keep for up to 1 month.
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