Dandelion Syrup Recipe

Recipesfull introduces to you: Pancake Recipes. (Dandelion Syrup Recipe). It has taken me years to perfect my dandelion syrup. Only use the yellow part of the dandelion blossoms, otherwise the syrup will taste bitter. I also try to use as little sugar as possible otherwise it only tastes sweet. It's a great honey substitute for vegans. Store in the refrigerator for up to 1 month.

Brief

Prep 10 mins

Cook: 45 mins

Additional: 1day

Total: 1day

Servings: 20

Yield: 20 servings

Dandelion Syrup Recipe

Ingredients

12 ounces dandelion flowers

water

1 ½ cups raw cane sugar

or more to taste

1 lemon

juiced

Easy Banana Chia Blueberry Pancakes

Breakfast and Brunch

Directions

Step 1

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.

Step 2

Transfer dandelion petals to a container and cover completely with water. Cover and steep in a cool dark place up to 24 hours.

Step 3

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.

Step 4

Pour into a bottle and place in the refrigerator.

Nutritional Information

Dandelion Syrup Recipe

Servings Per Recipe:20

Calories: 21.4

% Daily Value *

Protein: 0.1g

Carbohydrates: 5.6g 2%

Dietary Fiber: 0.3g 1%

Sugars: 5g

Vitamin A Iu: 1.7IU

Vitamin C: 4.3mg 7%

Folate: 0.4mcg

Calcium: 6.3mg 1%

Iron: 0.4mg 2%

Magnesium: 1.1mg

Potassium: 8.6mg

Sodium: 1.6mg

Calories From Fat: 0.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.