Dandelion Rum Liqueur from Pegimare
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 flowers (dandelion flowers), large
- 700 ml water
- 400 g suar, brown
- 700 ml rum, white
- possibly food coloring, yellow
Print Recipe
Pin Recipe Instructions
- Simmer only the yellow petals with 700 ml of water in a small saucepan for 5 minutes, cover and let cool. Then filter out the yellow leaves and slowly reduce the solution with 400 g of sugar to approx. 300 ml. Pour the cooled syrup into a 1 liter bottle and fill up with the rum. Let it steep for a day. 5-10 drops of yellow food coloring can add a little bit of extra color.
- This liqueur is ideal for refining and sweetening other approaches and liqueurs. Primarily for fruit and rum liqueurs, of course.
- On vanilla ice cream, it creates a particularly good taste refinement.
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