Friday, August 5, 2011

Dandelion Blossom Syrup

INGREDIENTS:

250 dandelion flower heads (just the yellow petals)
1 lemon
4 cups of water
2 lbs. of sugar
Put 250 dandelion flower heads in a large kettle.

Squeeze the juice of one lemon into the kettle.

Add 4 cups of water.

Bring to a boil, cover kettle, and simmer for one hour.

Remove from heat and leave the kettle covered overnight.

Strain the dandelion mixture.

Add 2 lbs of sugar to the remaining liquid.

Boil for one and a half hours to a syrup consistency.

Store in a tightly sealed jar in the refrigerator.

This syrup is wonderful for pancakes, an ice cream topping or on top of fruit (especially frozen).

2 comments:

  1. Could you share some ideas about what we could use this for?

    Thanks,
    Nebthet

    ReplyDelete
  2. This syrup is wonderful for pancakes, an ice cream topping or on top of fruit (especially frozen). Thanx for asking and enjoy!

    ReplyDelete