When the spring meadows turn yellow, we have the opportunity to make a great homemade syrup from the fragrant dandelion flowers. With its thick consistency, amber color and delicate floral aroma, it can remind many people of honey. Despite the fact that it is less well known than other fruit syrups, it is considered a tasty addition to winter stocks.
- Dandelion syrup has a thick consistency, an amber color and a floral aroma.
- The syrup tastes great with desserts or as a sweet spread on bread.
- Clean locations away from roads should be chosen for collecting dandelions.
- You only need four ingredients to prepare it.
Dandelion syrup is usually served with pancakes, donuts or fritters, but you can also enjoy it on bread and butter. In addition to its unique taste, it also impresses with its appearance. When sunlight hits the glass, it shines like liquid gold. That is why it is often referred to as “dandelion honey”, even though it is not actually real honey.
If you want to make this delicious syrup, it is very important that you collect dandelions in clean places. Never pluck them on busy roads, in city parks treated with chemicals or in areas with frequent movement of pets. You only need four ingredients and a few glasses for the preparation itself.
Dandelion syrup is often referred to as honey. (illustrative photo)
Source:
iStock
For a great dandelion syrup you will need:
- 400 dandelion flowers,
- 1 liter water
- 1 teaspoon of citric acid,
- 1.2 kg of sugar.
Harvest dandelions in the morning on a sunny day when the flowers are in full bloom. Choose meadows and clean locations away from busy roads and urban pollution. Remove the stems and any green parts. Use only yellow chips, as the green ones could add an unwanted bitterness to the syrup.
Place the chips in a pot, cover with water and bring to a boil. After pinching, reduce the temperature of the stove and cook for about ten minutes. Add the citric acid and continue to cook gently for another 25 minutes. The liquid gradually acquires a golden color and a richer aroma. Turn off the pot and strain the mixture through cheesecloth or a fine sieve without squeezing the chips so that the syrup remains clear. Return the strained liquid to the saucepan, add the sugar and cook on low heat for about 50 minutes. Stir the mixture occasionally and collect the foam from the surface.
When the syrup thickens and resembles liquid honey, test its consistency by dropping it on a cold plate. If the drop holds its shape and does not spread, the syrup is ready. Pour the hot liquid into sterilized glasses, close them and turn them upside down until they cool completely.
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