Recipe Details
Ingredients
-
12 ounces dandelion flowers
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water
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1 ½cupsraw cane sugar, or more to taste
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1lemon, juiced
Cooking Directions
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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.
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Transfer dandelion petals to a container and cover completely with water. Cover and steep in a cool, dark place, up to 24 hours.
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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.
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Pour into a bottle and place in the refrigerator.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe20 | |
| Calories21 | |
| % Daily Value * | |
| Sodium 2mg |
0% |
| Total Carbohydrate 6g |
2% |
| Dietary Fiber 0g |
1% |
| Total Sugars 5g |
|
| Protein 0g |
0% |
| Vitamin C 4mg |
5% |
| Calcium 6mg |
0% |
| Iron 0mg |
2% |
| Potassium 9mg |
0% |
* 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.
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