Dandelion Syrup

Ingredients

60 fully mature dandelion blossoms

1 litre of water

1 lemon, sliced or juice of 1 lemon

700g granulated sugar

Method

Rinse and dry the blossoms. Clip the yellow petals from the green base, trying to get as little of the green as possible as they add bitterness (a little is completely fine though).

In a large saucepan, over medium heat, bring the petals, water and lemon slices or lemon juice to a simmer and cook for one minute. Remove the pan from the stove, cover with a lid, and let steep for some hours or overnight in the refrigerator.

Using a fine mesh strainer with a cheesecloth, strain the liquid over a medium-sized saucepan and squeeze the petals in the cheesecloth to remove any excess liquid. Discard the petals. Return the saucepan to the stove, stir in the sugar, and bring to a gentle simmer over medium-low heat. Let simmer for 1 ½ hours, or until the liquid is reduced by half and thickened to your likening. Carefully pour the syrup into sterilized glass jars. Keep in the refrigerator for a few months.