Dandelion Flower Syrup: A Sweet Taste of Spring
Many gardeners see dandelions as weeds, but these cheerful yellow flowers have been used for generations in traditional recipes.
Dandelion flower syrup is easy to make and captures the subtle floral notes of the blossoms in a beautifully golden syrup that can be enjoyed in a variety of ways.
Ingredients
- 2 cups freshly picked dandelion flowers
- 4 cups water
- 2 cups sugar
- 1 lemon, thinly sliced
Before You Begin
Harvest flowers from areas that have not been treated with pesticides, herbicides, or other chemicals. Pick flowers on a dry day when they are fully open.
Method
- Shake the flowers gently to remove any insects.
- Place the flowers, water, and sliced lemon into a saucepan.
- Bring to a gentle simmer and cook for 30 minutes.
- Remove from the heat and allow to steep for several hours or overnight.
- Strain through a fine sieve or cloth.
- Return the liquid to the saucepan.
- Add the sugar and stir until dissolved.
- Simmer gently until the syrup thickens slightly.
- Pour into sterilized bottles or jars and allow to cool.
Ways to Enjoy Dandelion Syrup
- Drizzled over pancakes and waffles
- Stirred into tea
- Added to sparkling water
- Spooned over yogurt
- Used in baking
- Sweetening porridge
Why Try It?
Dandelions are one of the most abundant edible flowers found in gardens and open spaces. Making syrup is a wonderful way to make use of a plant that often goes unnoticed.
Meadowfield Tip
Gather flowers in the morning after the dew has dried. Fully open blooms provide the best colour and flavour, creating a syrup with a rich golden hue that looks as beautiful as it tastes.