Dandelion Flower Syrup

3 cups water

2 cups dandelion flower petals

2 1/2 cups organic raw cane sugar

1/2 cup raw unfiltered honey

1/2 lemon,

chopped pinch of cinnamon (optional, very tasty!)

Sweeten up your breakfast! Directions: In a large pan, combine cleaned dandelion petals, water, and lemon (peel and all) over high heat.

Bring water to a boil and turn heat off.

Cover and let sit overnight, steeping.

In the morning, strain the dandelion lemon infusion, taking care to squeeze out all of the tea from the flowers.

In a pan, combine dandelion lemon infusion, sugar, honey, and cinnamon.

Simmer over low heat for 1-1 1/2 hours, stirring occasionally.

Check syrup for desired consistency by dipping spoon into syrup, pulling it out, and letting it cool.

It should be a honey/syrup type consistency.

Store in an air tight container such as a Mason jar, in the fridge.

Serve over waffles, pancakes, french toast and porridge.

PS only ever pick dandelions where there is an abundance of them and leave some for the bees!

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