Dandelion Syrup

I’ve made Dandelion syrup few times so far. It’s so tasty. My children like pancakes splashed with Dandelion syrup just as much as with maple syrup.

In Polish folk medicine it is know from ages as a cure for cough and a help with liver cleansing. Dandelion syrup recipe can be found in Saint Hildegard of Bingen’s books and she lived in XII century:) It is sometimes called Dandelion honey, but actually it is a syrup. Try this easy recipe for homemade Dandelion Syrup. For more immunity booster recipes check: Immunity.

Important Note: Dandelion syrup should not be used by people suffering from hyperacidity nor with dandelion allergy.

Collected Dandelion flowers

Ingredients

  • 200- 250 dandelions flowers – we need only flowers, the less greens in it the better
  • 3 cups sugar
  • juice from 1/2 lemon
  • 1 liter water (4 cups)

Collect dandelion flowers. The best time to do this is sunny morning, when the flowers are fully open. Spread flowers over the white sheet and let all the living being leave:) Don’t wash the flowers – they will lose the most valuable pollen, which helps to cure cough. Make sure you collect dandelions away of roads, it’s important to have them from trustworthy source as we don’t wash it. However some people prefer to wash flowers, this is of your choice.

Place flowers in a sauce pan, add water. Dandelion flowers need to be covered with it. 4 cups should be enough, but if you have more flowers – add more water.

Bring to boil and simmer for 15 minutes. Then let it rest over night, so that flowers give all it’s best to syrup.

On the next day drain dandelions well. Add sugar and juice from one lemon to syrup, bring it to boil and simmer on very low fire for 45 minutes. It will get thicker, looking more like honey, also because of the light yellow color. If you prefer more thick syrup, keep it simmering longer. Remember that syrup will additionally thicken while cooling.

Pour hot Dandelion Syrup to clean jars, close it tightly and put upside down for cooling. Additional pasteurizing is not needed, as sugar is a natural preservative. Store in a pantry or in a fridge if you prefer.

Note: You can also try to make Dandelion Syrup with orange juice instead of lemon, the flavor would be different.

Dandelion Syrup cooling in jars.
Dandelion collecting

Smacznego! 🙂

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20 thoughts on “Dandelion Syrup”

    1. I have not made dandelion syrup but I do make dandelion jelly. I would waterbath process for 10 minutes, turn water off, let sit in water for additional 5 minutes then remove to cool. Should last for several years if not longer.

    2. Because of the lemon juice, a boil bath canner can be used… standard canning times is 10 mins for pints, 20 mins for quarts for syrups / jams… lasts for 1 – 3 yrs when stored in a cool dark place…

      1. Thank you!! I water bath can only. Some do pressure canning (I am afraid of those darn things, LOL).

  1. What a wonderful recipe! Just don’t take all the dandelions, they are typically the first food of the season for honey bees. ❤️ Thank you for sharing!

  2. This sounds really interesting. I have done the drying of dandelions and then sprinkled it in foods like scrambled eggs, meatloaf etc. Just an added boost of nutrients.
    I am anxious to try your recipe for syrup. Yum

  3. Hello!! I recently saw a recipe and thought why not? Plus our lawn will look better!! Hubby helped pull the totals off and I did the rest. I did it kind of wrong by sugar first in water and vanilla and lemon ..it is delish and yes, more of a syrup which is soooo good!! I asked the neighbors for theirs next time and they said sure!! So I also want to make the wine!!

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