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
_ detach the yellow petals from the green leaves
[get a comfy chair – this is going to take a while]
_ in a saucepan cover the dandelion petals with water
_ mix well and bring to boil
_ 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]
Drink syrup with cold water or use as sweetener for tea. Also delicious on desserts or cheese!
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