Dandelion Syrup

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.

• Preparation Time: 10 mins
• Cooking Time: 45 mins
• Total Time: 55 mins
• Calories: 21 Calories

Ingredients

• water
• 1 lemon, juiced
• 12 ounces dandelion flowers
• 1 ½ cups raw cane sugar, or more to taste

Recipe Instructions

Step 1

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.

Step 2

Transfer dandelion petals to a container and cover completely with water. Cover and steep in a cool, dark place, up to 24 hours.

Step 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.

Step 4

Pour into a bottle and place in the refrigerator.