Prep Time:
10 mins
Cook Time:
45 mins
Additional Time:
1 day
Total Time:
1 day 55 mins
Servings:
20
Ingredients
Directions
Pick dandelion petals off the stems. Wear gloves to avoid staining your hands. Measure 5 ½ 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 store in the refrigerator. The syrup will keep for up to 1 month.
Nutrition Facts (per serving)
| 21 | Calories |
| 6g | Carbs |
| 0g | Protein |
