Dandelion Syrup Food

DANDELION SYRUP

Steps:

• Pick fully mature dandelion flowers while in bloom. It took me about an hour to pick 8 liters worth of flowers.
• Let the picked flower head sit in a bucket until the flowers 'close'. Take scissors and cut the petals of at the base. Discard the green plant, but save the bright yellow petals. You will most likely get a little green in with it (the part that closes over the petals) but I have found this doesn't contribute much bitterness to the final product.
• Soak the dandelion petals in the 10 liters cold water for 2 days.
• Dump the whole mixture into a large pot and bring the flower petals to a boil. Simmer the dandelion petals for about 20 minutes to fully extract all the flavor.
• Periodically stir the petals to ensure they are cooking evenly and all parts get their color extracted.
• Strain the petals out through a fine mesh strainer or cheesecloth, to remove any sediment and plant matter.
• Add the strained dandelion extract back to the pot, add the sugar, then bring it back to a boil.
• Once the dandelion extract and sugar are boiling ,note the water level on the side of the pot (roughly). Reduce the liquid by half to thicken the syrup and intensify it's flavor.
• Once you notice the syrup having reduced by about half, it will start to bubble on the surface as less and less water is present. Watch the pot at this point to avoid it from bubbling over and burning.
• Test the dandelion syrups consistency, by spooning out a little of the syrup into a dish and cooling it in the fridge.
• Use a heat proof funnel to pour the hot dandelion syrup into glass bottles or jars.

DANDELION SYRUP

Steps:

• 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.

DANDELION SYRUP

Steps:

• After you have gathered the flowers, allow them to sit in a shady location for about a half hour to ensure any insect life has left.
• Cut their base to help detach the yellow petals from the green sepals.
• In a saucepan, cover the dandelion petals with water. Mix well until all petals are covered. Bring to a boil and immediately remove from heat. Cover, let cool, then let infuse in the fridge overnight.
• The next morning, strain the flower petals from the water over a medium size bowl. Use a fine mesh strainer, and press the petals with the back of a spoon to extract as much water as possible. (Alternatively use cheesecloth.)
• Return the strained liquid to the pot along with the sugar and lemon. Bring to a boil, then lower the heat and simmer (uncovered) for one hour, or until it has reduced by half.
• Check the consistency after about an hour. Dip a spoon into the syrup, let it cool a bit, and test the thickness. If it's thick enough for your liking, just turn off the heat and let the syrup cool.
• Pour syrup into a glass jar and make sure to store it in the fridge. It will keep in the fridge three to four months.

DANDELION SYRUP

Steps:

• Bring dandelion heads, lemon juice and water to a boil in a large pot.
• Reduce heat to medium low, cover and simmer for an hour.
• Remove from heat. Let stand, covered, overnight.
• Strain mixture, and put the dandelion heads in your composter :).
• Add sugar and bring to a boil.
• Reduce heat. Uncover and simmer for about an hour, or until thickened to the consistancy of maple syrup.