Dandelion Syrup

Serves: One Cup | Prep: 1 day, 15 min | Cook: 15 min

Ingredients:

Dandelion Syrup:
1 cup dandelion petals
1 cup water
1/2 lemon, sliced
1 cup dark brown sugar

Directions:
Pick dandelion heads being sure to pick dandelions from an area that hasn’t been sprayed.

Gently clean the dandelion heads. Place them in a bowl of cool water to remove any dirt or tiny insects, then drain well and dry thoroughly using a clean towel or a salad spinner. Once dry, carefully pick off the yellow petals, leaving the green base behind, as the green parts can make the syrup bitter.

Place the cleaned petals into a saucepan along with the water and lemon slices. Bring the mixture to a boil, then remove from the heat. Cover and allow it to sit and steep overnight so the petals can release their flavor.

The next day, strain the mixture through a fine mesh strainer into a bowl or measuring jug, pressing firmly on the petals with the back of a wooden spoon to extract as much liquid as possible. Pour the strained liquid back into a clean saucepan and add the dark brown sugar. Stir well and bring the mixture to a boil. Let it boil for about 10–15 minutes, or until it thickens slightly into a syrup.

Transfer the syrup to an airtight container and store it in the refrigerator for up to one month.

For gifting: Covering Jars

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