Dandelion Recipes – Dandelion Syrup

As a family we love foraging.  Mainly we’ve foraged for blackberries and wild garlic, but this spring we foraged for Dandelions.  Why you may ask?!  Well, as I recently found out, there are lots of dandelion recipes, you can make dandelion tea, dandelion wine and this yummy dandelion syrup.

Making it is quite time consuming, mainly from the cutting off all the petals and of course picking them in the first place.  But it is really easy to make and it was a good way to keep the kids entertained.  They have lapped up the syrup too, over ice-cream and over the American pancakes we make for breakfast in place of their usual maple syrup.

American Fluffy Pancakes Recipe - 3

When foraging for your dandelions, pick an area where there isn’t much traffic, you don’t want your picks to be polluted.

Preparation time – 30 minutes (plus foraging time)

Cooking time – 1 – 1, 1/2 hours

Serves – Makes a 700 ml jar of syrup

Little helpers – Little ones can help pick the dandelions.  Kids competent with the scissors can help cut off all the petals.

Ingredients for Dandelion Syrup

125 dandelion flowers
700 ml of water (around 3 cups)
250 g sugar

Method for Dandelion Syrup 

Pick around 100 – 125 dandelions.  Once home, wash the flowers in a bowl of water.

dandelion recipes

Remove the flowers from the water and then leave to drain on a dry towel or kitchen towel.

Once dried, use a scissors to to cut off the petals as close to the base as possible, without any of the green bits.

Put the petals in a medium pan and bring to a boil for around a minute.  Then remove from the heat and transfer to a bowl.  Cover and leave then steep overnight in a cool place or pop them in the fridge.

The next day, strain the liquid and the petals using a sieve over a bowl.  Use a spoon or spatular to squeeze out as much liquid as you can from the petals.  You can now discard the soggy petals that are left.

Return the liquid to a pan and add the sugar.  Then simmer on a low heat for 1 – 1 2/2 hours, giving it the occasional stir.  Remove from the heat and allow to cool.  Using a funnel transfer into your jar.  Store in the fridge and keep for up to 6 weeks.

You may also like to try our Fluffy American Pancakes Recipewhich are perfect for drizzling the syrup over.

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