Dandelion flower syrup - homemade - tasty & healthy
- Vegan - Lactose-free - Gluten-free
Preparation: Difficulty level: easy
Ingredients for approx. 1000g dandelion syrup:
- 250 g dandelion flowers
- 1 organic orange
- juice of one organic lemon
- 1 L water
- 1 kg brown sugar
- 250 g dandelion flowers
- 1 organic orange
- juice of one organic lemon
- 1 L water
- 1 kg brown sugar
Not only popular in naturopathy (liver and probiotic for the gut), it also has culinary highlights to offer.
Dandelion, a local superfood with lion powers. Every spring, its bright golden-yellow sunflowers shine out at us from the green meadows and often even from the smallest cracks in the asphalt. Everything from this plant can be used, from head to toe it is edible: roots, stems, leaves, buds and flowers.
We want to use the yellow basket flowers now (most suitable in March-April/May). It is best to pick them at midday on a sunny day and make sure you always leave enough flowers to feed insects.
Separate the yellow petals of the dandelion flowers from the green calyxes. This is particularly quick if the flower is cut off directly above the base of the flower. The petals can then be easily removed from the flower and separated from the green sepals.
Boil the petals together with a washed and sliced organic orange in one liter of water for ten minutes. Cover and leave to infuse overnight.
Then strain the contents of the pot through cheesecloth or a nut milk bag and squeeze out thoroughly. Pour the collected liquid back into the pot, add the lemon juice and sugar and simmer over a low heat until the amount has roughly halved.
Jelly test: pour some of the liquid onto a cold plate with a teaspoon to check the consistency. It should not be too runny but not too firm either. Depending on your taste, the liquid can be reduced more or less - for a thicker syrup.
Pour your syrup immediately into hot sterilized screw-top jars and seal them.
The sugar content and working with clean utensils are important for a long shelf life, so it will keep for approx. 1 year.
A sugar alternative can also be used instead of sugar, although this can reduce the shelf life.
Use: Simply spread on bread or muesli. You can use your dandelion syrup in many recipes in the same way as honey as a liquid sweetener. This makes the syrup a good regional alternative to agave syrup and maple syrup.
Sugar can also be replaced with dandelion syrup in many dishes. The fruity-tart note gives drinks and dishes a very special flavor, similar to apple syrup.
Try sweetening tea, coffee, lemonade, desserts or pastries with it! Dandelion syrup also offers an aromatic alternative in savory dishes where a little sugar or honey is used, such as in dips or salad dressings.
Here on: Crispy bread with goat's cream cheese and pink pepper.
