Description
A floral, golden syrup with a citrusy twist—perfect for drizzling over pancakes, toast, or stirring into tea!
Ingredients
Scale
- 4 cups whole dandelion flowers
- 2 ½ cups raw sugar (white sugar works too)
- 4 cups water
- 2 tablespoons fresh lemon juice
Instructions
- Trim the flowers to keep only the yellow petals, removing the green parts to avoid bitterness.
- Rinse the petals gently in cold water and strain to remove any dirt or debris.
- Place the petals in a medium pot with the water and bring to a light simmer.
- Remove from heat, cover, and let steep in the fridge for 24 hours.
- The next day, strain the liquid using a fine mesh sieve or cheesecloth, pressing to get all the juice out.
- Add the sugar and lemon juice to the strained liquid.
- Simmer over medium heat, stirring until the sugar is fully dissolved.
- Lower the heat and continue to cook until the syrup reduces by half or more for a thicker texture.
- Remove from heat and pour into a glass jar or bottle. Store in the fridge for up to a month.
Notes
- Ensure to only use the yellow petals for the best flavor.
- Store the syrup in a cool place to maintain freshness.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Condiment
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg