Dandelion Syrup Recipe

 Capture the taste of spring with this floral, honey-like syrup made from foraged dandelion blossoms. It's perfect for drizzling over your favorite breakfast or sweetening a cup of tea.

Makes: About 2 cups
Prep Time: 30 minutes (plus 24 hours steeping)
Cook Time: 20-30 minutes

Ingredients:

• 4 cups packed dandelion flowers (yellow petals only)*

• 4 cups water

• 2 ½ cups granulated sugar

• 2 tablespoons fresh lemon juice

Instructions:

1. Prepare the Blossoms:
Gently separate the bright yellow petals from the green base (calyx) of each dandelion flower. Discarding most of the green parts helps prevent bitterness. Lightly rinse the petals in cool water to remove any dirt or tiny insects.

2. Steep the Flavor:
Place the clean petals in a medium saucepan with 4 cups of water. Bring to a simmer over medium heat, then immediately remove from heat. Cover and let the mixture cool to room temperature. Once cooled, refrigerate, covered, for a full 24 hours to allow the floral flavor to fully infuse.

3. Strain the Infusion:
After steeping, strain the liquid through a fine-mesh sieve or cheesecloth into a clean saucepan. Press or squeeze the petals gently to extract all of the flavorful liquid, then discard the spent petals.

4. Make the Syrup:
Add the sugar and lemon juice to the strained dandelion infusion in the saucepan. Heat over medium-low, stirring frequently, until the sugar is completely dissolved.

5. Reduce and Thicken:
Increase the heat to bring the syrup to a gentle boil. Reduce heat to maintain a low simmer. Cook, stirring occasionally, for 20-30 minutes, or until the syrup has thickened slightly and coats the back of a spoon. It will continue to thicken as it cools.

6. Bottle and Store:
Remove the syrup from heat and let it cool completely. Pour into a clean, sterilized glass bottle or jar. Store in the refrigerator for up to one month.

To Serve:
Drizzle over pancakes, waffles, yogurt, or ice cream. Stir into iced tea, lemonade, or cocktails for a touch of springtime sweetness.

*Note: Always forage dandelions from areas you know are untreated by pesticides or herbicides