We worked out a really good recipe from foraged wild dandelions to make a syrup that is really like honey, so I don't feel like missing out on anything anymore. Though it is still quite sugary, so not recommended with those who live with diabetes. To get the right consistency and taste you have to use caster sugar or raw sugar, other things like xylitol, stevia, maple or agave syrup won't work. But for the rest of us who are open to try out new, wild things in their vegan diet, this might be a new favorite on your kitchen counter.
YIELDS
PREP TIME
COOK TIME
TOTAL TIME
- about 60 Dandelion flowers
- 1–1/2 cup water
- 1 cup sugar
- 1/4 cup brown sugar
- 1/2 lemon, juice and zest
Directions
1. Harvest dandelions just right before making the syrup. They are widely available everywhere.
2. Snip off blossoms from the green base into a container. Then rinse the flowers and pat dry. You can skip this step to retain more of the pollen which is good for the immune system. If you are concerned about bugs though, inspect closely or they will also be strained out later.
3. Add flower heads and water to a pot. Bring to a boil, and let it boil for 30 seconds to a minute.
4. Then remove the pan from the heat and steep over night (or at least 8 hours).
5. The next morning, strain the liquid into another pot or bowl. You can strain over a cheesecloth or a fine mesh strainer, squeezing out as much water as you can.
6. Return the strained liquid to the pot and discard the flowers. Add the sugar, lemon zest, and juice to the pot and simmer for one hour.
7. Let the syrup cool. The syrup won’t thicken until it has cooled. Once it has cooled, taste it with a spoon. Adjust to taste with sugar and lemon juice.
8. Transfer to a sterile class jar or container and leave to cool completely. It can keep in the fridge for up to a month.
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Photo: Imola Toth
