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.
Ingredients
- 12 ounces dandelion flowers
- water
- 1 ½ cups raw cane sugar, or more to taste
- 1 lemon, juiced
Directions
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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 20 | |
Calories 21 | |
% Daily Value * | |
Sodium2mg | 0% |
Total Carbohydrate6g | 2% |
Dietary Fiber0g | 1% |
Total Sugars5g | |
Protein0g | |
Vitamin C4mg | 22% |
Calcium6mg | 0% |
Iron0mg | 2% |
Potassium9mg | 0% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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