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.