Ingredients
20 servings
- •12 ounces dandelion flowers
- •water
- •1.5 cups raw cane sugar, or more to taste
- •1 lemon, juiced
Instructions
- Pick dandelion petals off the stems. Wear gloves to avoid staining your hands. Measure 5 1/2 ounces of petals and discard the stems and leaves.
- Transfer dandelion petals to a container and cover completely with water. Cover and steep in a cool, dark place, up to 24 hours.
- Drain through a fine-mesh sieve into a saucepan, squeezing petals as dry as possible with your hands. Stir in sugar and lemon juice and bring to a boil over medium heat. Simmer uncovered until a thin syrup forms, about 45 minutes. Cool until syrup thickens slightly.
- Pour into a bottle and place in the refrigerator.
Nutritional Facts
Per 20 servings
- Calories: 21
- Carbohydrate: 6g
- Fiber: 0g
- Protein: 0g
- Sugar: 5g