Spring, when the dandelion is in full bloom, is the ideal time to prepare a fragrant syrup that can bring a touch of nature to your table. I recommend gathering dandelion flowers in the morning, between 10 AM and 12 PM, when they are full of dew and flavor. This is the optimal time for harvesting, ensuring that the flowers are fresh and of high quality. After you have picked them, place them in a bowl of cold water to rinse off dust and other impurities. It is important not to neglect this step, as the flowers must be clean to obtain a quality syrup.
After cleaning the flowers, add them to one liter of cold water and bring it to a boil. It is essential that after the water starts boiling, you reduce the heat and let the flowers infuse until the next day. This method allows the flavors to fully develop. The next day, remove the flowers and strain them well, ensuring that you squeeze all the juice out of them with your hands. In the juice, add unrefined sugar along with half of a sliced lemon. If you are using chemically treated lemons, it is recommended to peel them, while if they are organic, you can leave the peel on for added flavor.
Put the mixture to boil over very low heat. It is important not to cover the pot, as this will allow the water to evaporate slowly without boiling, which will help the syrup retain its delicate flavors. Let the syrup boil for about an hour, stirring occasionally. After you have achieved the desired consistency, let it cool. It is important that the syrup does not become too thick, as it will crystallize over time, but also not too thin, as it will begin to ferment. The ideal consistency is somewhat viscous, allowing it to spread easily.
This dandelion syrup is perfect for breakfast, spread on a slice of bread with butter, instead of jam or honey. You can also use it to sweeten pancakes or waffles, giving them a special touch. The syrup can also be added to other light dishes, transforming them into a delicacy. In the recipe, I used lemons and dried orange slices that I prepared at home. If you have such ingredients, use them confidently, as they will add a special flavor to your syrup. By experimenting with the ingredients, you can create a variety of flavors that suit your tastes.
After cleaning the flowers, add them to one liter of cold water and bring it to a boil. It is essential that after the water starts boiling, you reduce the heat and let the flowers infuse until the next day. This method allows the flavors to fully develop. The next day, remove the flowers and strain them well, ensuring that you squeeze all the juice out of them with your hands. In the juice, add unrefined sugar along with half of a sliced lemon. If you are using chemically treated lemons, it is recommended to peel them, while if they are organic, you can leave the peel on for added flavor.
Put the mixture to boil over very low heat. It is important not to cover the pot, as this will allow the water to evaporate slowly without boiling, which will help the syrup retain its delicate flavors. Let the syrup boil for about an hour, stirring occasionally. After you have achieved the desired consistency, let it cool. It is important that the syrup does not become too thick, as it will crystallize over time, but also not too thin, as it will begin to ferment. The ideal consistency is somewhat viscous, allowing it to spread easily.
This dandelion syrup is perfect for breakfast, spread on a slice of bread with butter, instead of jam or honey. You can also use it to sweeten pancakes or waffles, giving them a special touch. The syrup can also be added to other light dishes, transforming them into a delicacy. In the recipe, I used lemons and dried orange slices that I prepared at home. If you have such ingredients, use them confidently, as they will add a special flavor to your syrup. By experimenting with the ingredients, you can create a variety of flavors that suit your tastes.
Ingredients
2 times 2 handfuls of dandelion flowers, 1 liter of water, 1 kg of unrefined sugar (I only used 750 g and you can feel the difference; usually I put about 900 g), 1/2 lemon, orange slices (optional)