Dandelion Syrup Recipes

Steps:

• Bring dandelion heads, lemon juice and water to a boil in a large pot.
• Reduce heat to medium low, cover and simmer for an hour.
• Remove from heat. Let stand, covered, overnight.
• Strain mixture, and put the dandelion heads in your composter :).
• Add sugar and bring to a boil.
• Reduce heat. Uncover and simmer for about an hour, or until thickened to the consistancy of maple syrup.

Steps:

• Pick dandelion petals off the stems. Wear gloves to avoid staining your hands. Measure 5 1/2 ounces of petals and discard the stems and leaves.
• Transfer dandelion petals to a container and cover completely with water. Cover and steep in a cool, dark place, up to 24 hours.
• Drain through a fine-mesh sieve into a saucepan, squeezing petals as dry as possible with your hands. Stir in sugar and lemon juice and bring to a boil over medium heat. Simmer uncovered until a thin syrup forms, about 45 minutes. Cool until syrup thickens slightly.
• Pour into a bottle and place in the refrigerator.