Ensure you only use the yellow petals of the dandelions, as the green parts will impart a bitter taste to the syrup. Adjust the amount of sugar to your preference, keeping in mind that the syrup will thicken as it cools. For a longer shelf life, process the filled bottles in a boiling water bath following proper canning procedures. Gather dandelions from an area free from pesticides and herbicides.
Dandelion Syrup
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PREP TIME10 mins
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COOK TIME45 mins
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TOTAL TIME24 hrs 55 mins
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SERVING20 People
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VIEWS9
Capture the radiant essence of sunshine in a bottle with this vibrant dandelion syrup. A delightful, floral alternative to honey, perfect for drizzling over pancakes, stirring into tea, or adding a touch of golden sweetness to your favorite treats. This recipe balances the delicate flavor of dandelions with just the right amount of sweetness and a hint of citrus.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate6 g
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Fiber0 g
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Protein0 g
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Sodium2 mg
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Sugar5 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
15 mins
Carefully pluck the yellow petals from the dandelion heads, discarding any green parts to avoid bitterness. Measure out 5 1/2 ounces of petals. (15 minutes)
02
Step
24 hrs
Place the measured dandelion petals in a clean container and cover completely with fresh water. Ensure all petals are submerged. Cover the container and steep in a cool, dark place for up to 24 hours to extract their delicate flavor. (24 hours steeping)
03
Step
5 mins
After steeping, drain the dandelion petals through a fine-mesh sieve into a saucepan. Use your hands to squeeze out as much liquid as possible from the petals, capturing all the flavorful essence. (5 minutes)
04
Step
45 mins
Stir in the raw cane sugar and lemon juice into the saucepan with the dandelion-infused water. Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the sugar. (10 minutes)
05
StepOnce boiling, reduce the heat to a gentle simmer and cook uncovered until the syrup thickens slightly and reaches a desired consistency, about 45 minutes. Stir occasionally to prevent sticking. (45 minutes simmering)
06
StepRemove from heat and allow the syrup to cool slightly. As it cools, it will thicken further. (30 minutes cooling)
07
StepPour the dandelion syrup into a sterilized bottle or jar. Store in the refrigerator for up to 1 month.
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RECIPE REVIEWS
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Bud Ward
Jul 1, 2025Make sure you pick the dandelions from an area that hasn't been treated with pesticides.
Tristin Hansen
Jun 29, 2025I reduced the amount of sugar slightly and found it still tasted great. It really depends on your preference.
Godfrey Mayert
Jun 25, 2025I used this recipe to make a dandelion simple syrup for cocktails. It added a really interesting twist to my drinks.
Karolann Bradtke
Jun 25, 2025Be careful not to overcook the syrup, or it will become too thick and candy-like.
Gust Pouros
Jun 24, 2025My kids loved helping me pick the dandelions for this recipe. It was a fun way to spend an afternoon together.
Taryn Volkman
Jun 23, 2025This is a fantastic vegan honey alternative. Thank you for sharing!
Nils Zulauf
Jun 23, 2025This recipe is so easy to follow and the results are amazing!
Antonina Abshire
Jun 22, 2025I found that adding a pinch of salt helped to balance the sweetness.
Dejon Okon
Jun 21, 2025The lemon juice is key to balancing the sweetness and bitterness of the dandelions.
Ozella Okon
Jun 15, 2025This syrup is surprisingly delicious! I was hesitant at first, but the floral flavor is so unique and refreshing.