Dandelion Syrup

The dandelions are in fully bloom and we are taking full advantage of this so-called weed. The kids and I picked enough to make a double batch of syrup that is boiling down on my stove right now. I have had a few requests for the recipe (this is for you Trish and Tina!).

Pick approximately 250 dandelion heads and then sit down with a bowl and a pair of scissors. While holding the nice yellow flower, cut off as much of the green stem as possible. Then drop the yellow fluff into the bowl. You need about 4 cups of the flower.

Dump the flowers into a pot with 4 cups of water and the juice of one lemon. Bring to a boil and then simmer for 1 hour. Remove from heat, put the lid on and leave overnight or all day if you are ambitious like me and pick them early in the morning.

Lay cheese cloth in your strainer with a bowl underneath. Pour all the water and flowers into the strainer and then squeeze all of the water out of the flowers using the cheesecloth. Pour water back into the pot (clean the pot first). Add four cups of white sugar, bring to a boil and then boil on a medium heat for at least an hour and a half. Dribble some in a bowl at that time to see if it is a nice syrupy consistency. If not, keep on boiling.

Store in a tightly sealed jar in the fridge. I actually pour it into small canning jars, seal them and then give a water bath to make sure they are completely sealed. Then it can be stored at room temperature.

The dandelion syrup is fabulous on pancakes, icecream or even in your tea! Happy picking!