Go Back

Dandelion Syrup

A delightful homemade dandelion syrup that captures the essence of spring, perfect for pancakes and more.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 32 tablespoons
Course: Breakfast, Condiment
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups water Use filtered water for the cleanest taste.
  • 3 cups dandelion flowers Pick them in the morning when blooms are fully open.
  • 4 cups granulated sugar Choose organic sugar for a more natural sweetness.
  • 1 whole lemon (optional) Zest before juicing for a brighter flavor.
  • 1 tablespoon vanilla extract (optional) Use pure vanilla for warmth.

Method
 

Boiling Dandelions
  1. In a large pot, bring water to a gentle boil and add the cleaned dandelion flowers. Simmer for about 10 minutes.
Straining Liquid
  1. Strain the mixture into a clean saucepan, pressing out as much liquid as possible.
Sweetening Liquid
  1. Return the strained liquid to the pot and whisk in the granulated sugar, stirring until dissolved.
Jarring Syrup
  1. Pour the syrup into sterilized jars, leaving about 1/2 inch of headspace.
Canning Option
  1. If storing long-term, process jars in a boiling water bath for 10 minutes.
Cooling and Storing
  1. Let jars cool and store in a cool, dark place or pantry.

Notes

Avoid boiling syrup too long to prevent caramelization. Always check for dandelion green bits which can affect flavor.