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.
Provided by nch
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time P1DT55m
Yield 20
Number Of Ingredients 4
Steps:
- 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.
Nutrition Facts : Calories 21.4 calories, Carbohydrate 5.6 g, Fiber 0.3 g, Protein 0.1 g, Sodium 1.6 mg, Sugar 5 g
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Ali intartament
[email protected]I'm so glad I found this recipe. I'll definitely be making this syrup again and again.
Youssef Khrayzat
[email protected]This syrup is a great gift idea. I've given it to friends and family, and they've all loved it.
Sayed Zohaib
[email protected]I love the color of this syrup! It's so vibrant and golden.
kamran Ali notkani
[email protected]This syrup is a great way to add a touch of sweetness to my favorite recipes. I've used it in everything from pancakes to cocktails, and it's always a hit.
jalal Athai
[email protected]I'm not sure if I did something wrong, but my syrup turned out really thick and syrupy. I think I'll try adding more water next time.
Tabassum shahzad
[email protected]This syrup is delicious! I love the way it tastes on my pancakes and waffles.
Saeyr Saeyrt
[email protected]I had some trouble finding dandelion blossoms. I ended up using a mix of dandelion blossoms and dandelion greens, and the syrup turned out fine.
Jani Mirxa
[email protected]This syrup is a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.
Mark Valdez
[email protected]I'm not a huge fan of dandelion greens, but this syrup is amazing! It has a sweet and floral flavor that I can't get enough of. I've been using it in my tea and coffee, and it's also great on pancakes.
Otlotleng Tlapu
[email protected]This syrup is a great way to use up all those dandelions that are taking over my yard. I feel good about using a natural ingredient, and it tastes delicious too!
Taylor Stehman
[email protected]I love the unique flavor of this syrup. It's not too sweet, and it has a hint of bitterness that I find really appealing. It's perfect for drizzling over yogurt or ice cream.
Latonya Thomas
[email protected]I was pleasantly surprised by how easy it was to make this syrup. I had never worked with dandelions before, but the instructions were clear and concise. The syrup turned out beautifully and has a lovely golden color.
Basanta tamang Tamang
[email protected]This dandelion syrup is a delightful addition to my morning routine! It has a subtle floral sweetness that perfectly complements my pancakes and waffles. I highly recommend it to anyone looking for a natural and flavorful sweetener.