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Cooking

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No-Cook Dandelion Syrup

·
2 servings

  1. Spread out the flowers

    Let the freshly picked dandelion flowers sit spread out on the table for a while, so any little bugs can crawl out. Then place them in a large container, ideally a glass water jug.

  2. Cover with sugar

    Cover the flowers with sugar, seal the container or cover it with plastic wrap, and leave it on a windowsill for two days. Stir occasionally. It's best if the container gets some sunshine during this time, as it helps the sugar dissolve faster.

  3. Add water and stir

    After two days, pour in the water and leave it on the windowsill for one more day. Stir several times a day.

  4. Strain the syrup

    Three days on the windowsill is enough for the sugar to dissolve and take on a lovely yellow dandelion colour, and then you can strain the finished syrup. If you want a really smooth, clear syrup, strain it through a fine cloth. I strained mine through a fine sieve, so my syrup is slightly cloudy.

  5. Serving

    Serving

    Store in the fridge, top up with water or soda water, and enjoy.

  6. You're done!

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