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Dandelion Syrup

A golden, floral syrup with a bright citrusy note made from fresh dandelion petals—perfect for sweetening tea, pancakes, toast, or desserts.
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Ingredients
  

  • 4 cups whole dandelion flowers
  • 2½ cups raw sugar (white sugar)
  • 4 cups water
  • 2 tbsp fresh lemon juice

Instructions
 

  • Use scissors to snip off the yellow petals from the green base to avoid bitterness. Gently rinse the petals in cold water to remove dirt or bugs, then strain and set aside.
  • Place the petals in a medium pot with 4 cups of water. Bring to a light simmer over medium heat (don’t boil).
  • Remove from heat, cover the pot, and let it steep in the refrigerator for 24 hours to develop flavor.
  • Pour the mixture through a fine mesh sieve or cheesecloth into a clean pot. Press petals to extract all the liquid.
  • Stir in 2½ cups of raw sugar and 2 tablespoons of fresh lemon juice. Simmer over medium heat, stirring until the sugar fully dissolves.
  • Lower the heat and simmer until the liquid reduces by half, about 30–45 minutes. It should lightly coat the back of a spoon.
  • Let the syrup cool slightly, then pour it into a sterilized glass jar or bottle. Store in the fridge for up to 1 month.