Dandelion Syrup with Difference
by Editorial Staff
Summary
| Prep Time | 3 hrs |
| Cook Time | 30 mins |
| Total Time | 1 hr 3 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g dandelion petals
- 50 g fir branch (s), youn and fresh shoots
- 2 lemon (s), untreated, sliced
- 2 ½ kg sugar
- 2 ½ liters water
Print Recipe
Pin Recipe Instructions
- Cut the lemons into slices.
- Boil the dandelion petals with the fir shoots and lemon wedges in 2.5 liters of water for about 30 minutes. Then let it steep for 24 hours. Then pour through a cheesecloth or kitchen towel, squeeze out and collect the brew (do not use a metal sieve!).
- Now bring the brew to the boil with the sugar and simmer while stirring until a honey-like mass is formed. That can take a little longer. Then pour into jars while hot and close.
- The addition of fir shoots gives the honey a very special note. Like real forest honey.
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