DANDELION SYRUP

April 17, 2014

SPRING it is!

Finally it’s getting a little warmer and the sun seems to have conquered the sky again. Spring cleaning I found an old book at the bottom of my mums closet. It’s a guid on herbs and botany in Austria and how to use it. Be prepared to raid your front yard – there is not a lot you can’t eat.

 

DANDELION SYRUP

  • 3 hand full dandelions
  • 750ml water
  • 750g sugar [300g sugar if you drink it in the next couple of days]

 

_ wash flowers in cold water

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_ detach the yellow petals from the green leaves

[get a comfy chair – this is going to take a while]

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_ in a saucepan cover the dandelion petals with water

_ mix well and bring to boil

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_ let infuse in the fridge overnight

[if you are in a hurry you can boil the flowers for 20min and drain them immediately]

_ filter mixture through fine sieve [press with a spoon to extract all juice]

_ add sugar and heat slowly [don’t boil]

[too much sugar – won’t dilute properly, too little sugar – might become contaminated by bacteria]

_ once all sugar is dissolved fill into sterile bottles

[will be good for up to 6 months in the fridge]

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Drink syrup with cold water or use as sweetener for tea. Also delicious on desserts or cheese!

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