Dandelion Syrup

My mom always makes syrups: raspberry syrup, elder syrup, elderberry syrup… One of my favorite syrups is (her) dandelion syrup. I made my own dandelion syrup for the first time two years ago and this past weekend I made it again…

 

For dandelion syrup you need: dandelion flowers, water, sugar, lemons / citric acid. Quantities depend on how many flowers you gather. I gathered for about three cups of dandelion flowers. So, I took 2 liters of water, 2 kilograms of brown sugar and 6 lemons. If you don’t use lemon juice and you use citric acid, you need 40 grams of citric acid. You can use both – 3 or 4 lemons and 20 grams of citric acid. (Lemons will change the flavor a little. Citric acid keeps the flavor pure.)

Instructions: Remove the dandelion heads from the stems. Make sure all the leaves and stems are removed and you have only the nice dandelion heads left. Add them to a large pot. Bring it to boil, reduce heat and allow simmering with the pot half covered for about 15 minutes.  Strain the dandelion syrup mixture. Return the liquid to the pot. Add sugar and then cook. Bring the mixture to boil and turn the heat off. Add lemon juice and/or after about 10 minutes (not before) add citric acid. Stir for a minute or two. Dandelion syrup is done! Carefully pour the hot syrup in washed bottles. Store the bottles in a dry, dark place.

  

Dandelion syrup with water (1:6) is a great, refreshing and healthy drink. I’m thirsty now! And it’s not even really warm yet. ;)