I took a break from digging up dandelions for my bunnies, to make myself a little treat. I can’t wait to have pancakes for supper with this beautiful syrup. Here’s the recipe.
Fresh Dandelion Syrup – Makes 12oz
- 10 oz trimmed (no green bits) dandelion flowers
- Boiling water to cover
- 3 cups of sugar
- 1/3 lemon or lime juice
Pour water over petals, adding just enough to cover them, and let sit overnight in a cool dark spot.
Strain out the water into a pot and toss the petals into the compost pile. Add sugar and juice to the pot. Stir to mix.
Bring to a boil and then reduce to a simmer. Let simmer, uncovered until it reaches around 219F on a candy thermometer. This took 20 minutes on my induction burner.
*If you don’t have a candy thermometer, test it by spooning a bit into a glass and chilling it in the fridge. If it chills to the thickness of a syrup, then it’s done.
Pour into a jar and store in the fridge.