Ingredients
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12 ounces dandelion flowers
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water
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1 ½ cups raw cane sugar, or more to taste
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1 lemon, juiced
Directions
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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.
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Transfer dandelion petals to a container and cover completely with water. Cover and steep in a cool, dark place, up to 24 hours.
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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.
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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 |
Nutrition Facts | |
---|---|
Servings Per Recipe 20 | |
Calories 21 | |
% Daily Value * | |
Sodium 2mg | 0% |
Total Carbohydrate 6g | 2% |
Dietary Fiber 0g | 1% |
Total Sugars 5g | |
Protein 0g | 0% |
Vitamin C 4mg | 5% |
Calcium 6mg | 0% |
Iron 0mg | 2% |
Potassium 9mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.