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.

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.

Per Serving: 21 calories; protein 0.1g; carbohydrates 5.6g; sodium 1.6mg.

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This also can apply to cooking method . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be juggling four pans on the cooking items . But often you can made a dish do double-duty .