Dandelion Syrup
Recipe by Luke Jefford
A beautiful seasonal syrup recipe using the massively abundant dandelion flowers. It makes a great addition to roasted vegetables and meats. Or, add to your morning tea’s and coffee’s.
Ingredients
75 Dandelion flowers
2 whole lemons (sliced thinly)
1.5 Litres water
1kg Caster sugar
Method
Step 1
Steep dandelion flowers, water and sliced lemon overnight in the fridge.
Step 2
Strain out flowers through a muslin cloth (or kitchen cloth) into a pan. Bring to the boil add in half the sugar (500g). Once the sugar has dissolved add in the other 500g of sugar.
Step 3
Reduce the syrup down on a medium heat. Make sure the syrup doesn’t catch and caramelise.
Step 4
We cooked ours for one and a half hours until it resembled a maple syrup consistency.
Step 5
Seal in air tight containers or kilner jars and store in the refrigerator. Use for up to 12 months.
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