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.
Ingredients
- 12 ounces dandelion flowers
- water
- 1.5 cups raw cane sugar , or more to taste
- 1 lemon , juiced
Instructions
-
1
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.
-
2
Transfer dandelion petals to a container and cover completely with water. Cover and steep in a cool, dark place, up to 24 hours.
-
3
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.
-
4
Pour into a bottle and store in the refrigerator. The syrup will keep for up to 1 month.
Nutrition Facts
Per serving
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