Dandelion Syrup

Name: Dandelion Syrup
Prep time: 10 min
Cook time: 45 min
Yield: 20
Ingredients: 12 ounces dandelion flowers; water; 1 1/2 cups raw cane sugar, or more to taste; 1 lemon, juiced

⏱️ Ready in 55 min 🥄 Prep 10 min 🔥 Cook 45 min 👥 20 servings 👁️ 14 views

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. Store in the refrigerator for up to 1 month.

★ ★ ★ ★ ★ — (0 ratings)

⬇️ Jump to Recipe

🔗 Recipe adapted from AllRecipes

#Under 1 Hour

📊 At a Glance

Prep 10 min

Cook 45 min

Serves 20

Difficulty Easy

🛒 Ingredients

12 ounces dandelion flowers

water

1 1/2 cups raw cane sugar, or more to taste

1 lemon, juiced

Nutrition Facts

Servings per recipe 20

Serving size 1 serving

Amount per serving

Calories 21

% Daily Value*

Total Fat 0g 0%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 2mg 0%

Total Carbohydrate 5.6g 2%

Dietary Fiber 0.3g 1%

Total Sugars 5g

Protein 0.1g 0%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Pick dandelion petals off the stems.

Wear gloves to avoid staining your hands.

Measure 5 1/2 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 place in the refrigerator.