Description
A delightful homemade syrup made from dandelion petals, perfect for pancakes, yogurt, and more.
Ingredients
Scale
- 4 cups water (use filtered)
- 3 cups dandelion flowers (freshly picked and rinsed)
- 4 cups granulated sugar (cane or organic)
Instructions
- Bring 4 cups of water to a boil in a large pot. Carefully add the 3 cups of dandelion flowers and remove the pot from heat.
- Cover the pot with a lid and let it steep for at least 4 hours or preferably overnight.
- Strain the liquid through a fine mesh sieve or cheesecloth, discarding the flower solids.
- Pour the strained liquid back into the pot and add 4 cups of granulated sugar. Stir well until blended.
- Turn the heat to medium and continuously stir until the sugar is fully dissolved, about 10-15 minutes.
- Carefully pour the hot syrup into sterilized jars, leaving about 1/2 inch of headspace at the top.
- Process the jars in a boiling water bath for about 10 minutes, if desired, for longer shelf life.
Notes
Avoid using the green parts of the dandelion to prevent bitterness. Store in a cool, dark area, or refrigerate after opening.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Condiment
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 300
- Sugar: 76g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 76g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg