Dandelion Syrup Recipes
DANDELION SYRUP
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.
Provided by nch
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time P1DT55m
Yield 20
Number Of Ingredients 4
Steps:
- 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.
- Transfer dandelion petals to a container and cover completely with water. Cover and steep in a cool, dark place, up to 24 hours.
- 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.
- Pour into a bottle and place in the refrigerator.
Nutrition Facts : Calories 21.4 calories, Carbohydrate 5.6 g, Fiber 0.3 g, Protein 0.1 g, Sodium 1.6 mg, Sugar 5 g
BAKLAVA WITH DANDELION BLOSSOM SYRUP
Turn something traditional into something wild by taming the backyard dandelions. Please, please do not use flowers that have been sprayed with insecticides.
Provided by Julie Bs Hive
Categories Dessert
Time 55m
Yield 30 squares
Number Of Ingredients 11
Steps:
- BAKLAVA:.
- Combine nuts with sugar and spices and melt butter.
- Layer 8 sheets fillo into a buttered 9x13 pan, brushing every other sheet with butter using a pastry brush. Sprinkle evenly with 1/2 of the nut mixture.
- Repeat step 2.
- Layer the rest of the fillo sheets, brush the top layer generously with butter.
- Cut carefully into 30 squares with a sharp knife before baking.
- Bake at 375 for about one-half hour. when slightly browned, remove from oven.
- Pour 3/4 cup room temperature Dandelion Blossom syrup over the hot baklava, cool and serve.
- DANDELION BLOSSOM SYRUP:.
- Put blossoms and water in a pot and bring just to a boil, turn off heat, cover, and let sit overnight.
- The next day, strain and press liquid out of spent flowers.
- Add sugar and sliced citrus and heat slowly, stirring now and again, for several hours or until reduced to a thick, honey-like syrup. Makes 1 pint.
Nutrition Facts : Calories 202.4, Fat 8.2, SaturatedFat 2.5, Cholesterol 8.1, Sodium 34.8, Carbohydrate 33.2, Fiber 0.6, Sugar 28.5, Protein 1.1
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- Pick fully mature dandelion flowers while in bloom. It took me about an hour to pick 8 liters worth of flowers.
- Let the picked flower head sit in a bucket until the flowers 'close'. Take scissors and cut the petals of at the base. Discard the green plant, but save the bright yellow petals. You will most likely get a little green in with it (the part that closes over the petals) but I have found this doesn't contribute much bitterness to the final product.
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