>> 1 1/2 cups dandelion flowers
>> 3 cups water
>> 2 cups organic cane sugar
>> 1/2 lemon, juiced
After you have gathered the flowers, allow them to sit in a shady location for about a half hour to ensure any insect life has left.
Cut their base to help detach the yellow petals from the green sepals.
In a saucepan, cover the dandelion petals with water. Mix well until all petals are covered. Bring to a boil and immediately remove from heat. Cover, let cool, then let infuse in the fridge overnight.
The next morning, strain the flower petals from the water over a medium size bowl. Use a fine mesh strainer, and press the petals with the back of a spoon to extract as much water as possible. (Alternatively use cheesecloth.)
Return the strained liquid to the pot along with the sugar and lemon. Bring to a boil, then lower the heat and simmer (uncovered) for one hour, or until it has reduced by half.
Check the consistency after about an hour. Dip a spoon into the syrup, let it cool a bit, and test the thickness. If it’s thick enough for your liking, just turn off the heat and let the syrup cool.
Pour syrup into a glass jar and make sure to store it in the fridge. It will keep in the fridge three to four months.
Wild Edibles in Recipe: Dandelion
Wild Fungi in Recipe:
Edible Trees and Shrubs in Recipe:
Recipe Category: Jams, Jellies and Syrups
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