Dandelion Syrup
The prefect way to deal with the inevitable spring glut of Dandelions. It may be a weed but it's definitely one of the best! See our Dandelion root Coffee recipe.
This syrup is often used as a treatment for colds but we have it with pancakes or Ice cream. I once put it it my tea when we ran out of sugar - don't try this! Friends of ours use it in cocktails. The taste is earthy, nutty with a hint of vanilla.
Ingredients
- 2 cups of Flower heads
- 1 kg of sugar
- Juice of one lemon
- Cold water
Method
- Pick your Dandelion flowers then discard all of the bitter green parts. The best way is to give it a bit of a twist. Maybe give them a quick rinse to get rid of any insects.
- Now add to a pot with about 4 cups of cold water. Make sure they are all covered.
- Bring to the boil then simmer for 1 hour. Leave covered overnight.
- The next day strain the mixture and get rid of the flower heads and petals.
- Add the mix back to a pot along with 1 kg of sugar. Bring to a boil then simmer.
- The longer you simmer for the thicker the syrup will be. Keep stirring until you are happy.
- Now just add to a bottle or jar. Be sure to sterilise* them first. If not mould will spoil you lovely syrup! Enjoy.
*You can do this by washing in soapy water and then heating in a oven at about 130-150 degrees for 30 mins. Throw the lids in a pot of boiling water for 15 mins.
