Dandelion syrup: basic preparation methods - how to make homemade dandelion honey

How and when to collect dandelions for syrup

The preparation of raw materials for the preparation of syrup is carried out in late May and early June. Collection sites should be environmentally friendly, away from noisy highways and manufacturing plants.

Only the flower heads are collected, plucking them as close to the base of the receptacle as possible. Processing of raw materials should begin as soon as possible, immediately after collection.After just 1 - 2 hours, the torn heads will begin to close, which will make it difficult to clear them of the green part.

We offer you a choice of several basic recipes in which syrup is prepared from both peeled petals and whole buds.

Two ways to make syrup from whole buds

This recipe involves using unpeeled florets. The main thing is that the stem is removed just under the head. The collected “harvest” is washed in several waters. Before cooking, the flowers are soaked in cold water to remove the bitterness from the dandelion juice.

Method one

• flowers – 300 pieces;
• sugar – 1 kilogram;
• water – 1 liter;

The flowers are poured with boiling water and cooked for 25 minutes on the minimum burner power. The lid must be tightly closed. After the set time, the fire is turned off, and the mass is left under the lid for a day. During this time, the dandelion infusion will acquire a dark, rich color. The flowers are removed by squeezing them thoroughly with your hands, and the liquid is filtered through the finest sieve.

After this, sugar is added to the broth. Boil the liquid over medium heat for 20 minutes until thickened.

Method two

The number of ingredients remains the same, only the technology changes. The washed buds are poured with cold water and placed on fire. After boiling, cover the bowl with a lid and simmer over low heat for 50 - 60 minutes. The broth is allowed to cool on its own for 3 to 4 hours. The contents of the bowl are filtered and the herbs are thoroughly squeezed out. The syrup is flavored with sugar and simmered over low heat for 1 – 2 hours.

Valentina Sidorova presents to your attention a detailed recipe for making dandelion syrup from whole buds

Methods for making dandelion syrup from petals

The syrup made from the petals is most similar to honey due to its light yellow color.

The collected buds are washed and dried on towels, since the petals are better extracted from dry heads. This can be done using small scissors or by hand. The petals need to be cut close to the receptacle.

Method one

• dandelion buds – 400 grams;
• water – 500 milliliters;
• sugar – 1 kilogram.

First of all, prepare the syrup by mixing sugar and water over a fire for 10 minutes. Place petals without greens into the thickened mass and boil them for 15 minutes. The fire is turned off, and the viscous mass is allowed to cool completely. To make the syrup transparent, it is passed through a sieve, and the remaining cake is used when cooking jelly.

Method two

The amount of ingredients corresponds to the previous recipe.

The petals are poured with 250 milliliters of water and boiled on low heat for 3 to 4 minutes. Then the mass is infused under the lid for 8 - 10 hours. After this, the broth is poured through a fine sieve or gauze.

A thick syrup is prepared from the remaining water and sugar. Add dandelion decoction to the hot liquid and cook for 10-15 minutes over low heat until it becomes honey-like.

The “Useful Tips” channel is happy to share with you a recipe for making dandelion honey

Dandelion dessert with aromatic additives

You can prepare syrup using additional aromatic substances and products. They can be cloves, vanilla, cinnamon, ginger root, mint, lemon balm, lemon or orange juice. They are added to the dish at the stage of direct cooking of the herbs.

The quantity of products is taken depending on your taste preferences.If you focus on the volumes of ingredients in the recipes discussed above, you will need the following amount of aromatic additives:

• 1/3 teaspoon ground cinnamon or 1 bark stick;
• 1/3 ginger powder or 2 wheels of fresh root;
• vanilla sugar should be taken approximately ½ teaspoon or natural vanillin at the very tip of the knife;
• dry mint or lemon balm is added to taste;
• 1 medium lemon or orange will be enough.

Do not put all additives together. Try dandelion syrup with each ingredient separately and choose the combination that suits you.

How to store syrup

Hot dandelion dessert is poured into clean, sterile jars and closed tightly with lids. Store this product in the refrigerator or cellar. Shelf life – 1 year.

You can also pour the syrup into plastic ice cube trays and use the frozen sweet cubes to make a variety of cocktails.