This is a beautiful, fresh, floral tasting syrup, flavoured with dandelions, which can be used on waffles, ice-cream or as a base for cocktails.
- 100 dandelion flowers – make sure that these have been grown somewhere that has not been treated with pesticides or fertilisers
- 500 ml water
- 300 g caster sugar
- Juice of half a lemon (optional)
- Wash your dandelion flowers in a bowl of cold water to remove dirt and small insects.
- Cut the petals off the flowers just above the green sepals. You do not want to include the green bits as these will be bitter.
- Put the petals into a heavy pan with 500 ml of water and heat to simmering point and then remove the pan from the heat and allow to cool. Then place the pan containing the water and petals in the fridge overnight.
- The next day, strain the liquid through a sieve to remove the petals and return it to your heavy pan.
- Add the sugar and lemon juice and simmer gently uncovered for around half an hour until the liquid is thick and syrupy.
- Then transfer the syrup to a sterilised jar or bottle.
You can sterilise your jam-jar by washing it in warm, soapy water, rinsing well and then drying off for 15 minutes in an oven set at 140C/120C fan/gas 1.
Uses for Dandelion Syrup include: Pour over pancakes or waffles; Use to make soft drinks (one part syrup to four parts water); Use as a basis for alcoholic cocktails.
Keywords: dandelion syrup