How to make dandelion syrup
- Makes approx. one 454ml jar
- 60 Dandelion flowers
- 400ml Water
- 190g Brown sugar
- 190 Caster sugar
- ½ Lemon, juice and zest
- STEP 1
Remove the stems from the dandelions and as many of the green leaves from the flower as possible. Then rinse the flowers and pat dry.
Put the water in a large pan and add the flowers. Bring to the boil and leave for one minute. Then remove the pan from the heat and allow to infuse overnight.
- STEP 2
The following day, strain the liquid through a cheesecloth or clean tea towel, squeezing out as much water as you can. Return the liquid to the pan and discard the flowers.
- STEP 3
Then add the sugar, lemon zest and juice to the pan, cover and simmer on a low heat for one hour. The syrup will thicken further once it has cooled, so don't be alarmed if it appears thin at the end of the simmering time.
- STEP 4
Allow to cool to a safe heat, then adjust to taste with sugar and lemon juice. Transfer to a sterile jar and leave to cool completely. It can keep in the fridge for up to a month.
Pour over pancakes, waffles or porridge for a sweet and totally natural treat.