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A bottle of yellow dandelion syrup on a wood cutting board surrounded by fresh dandelion flowers, natural fabric, and a teal background.
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Dandelion Syrup

Dandelion syrup is a perfect way to use fresh dandelion blossoms. Made with dandelion tea, try this easy syrup in cocktails, or in tea!
Course Condiment
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Cooling Time 1 hour
Total Time 1 hour 10 minutes
Servings 16 servings
Calories 65kcal
Author Colleen @ Grow Forage Cook Ferment

Equipment

Ingredients

  • 2 cups dandelion flowers
  • 2 cups water
  • 1 cup raw honey
US Customary - Metric

Instructions

  • Fill a pint jar with dandelion flowers.
  • Bring the water to a boil and pour over the flowers. Let the dandelion tea steep for several hours until it has completely cooled to room temperature.
  • Strain out the dandelion flowers, then measure out one cup of dandelion tea.
  • Add the honey to the tea and stir until combined. More or less honey can be added to taste depending on the desired sweetness level.
  • Store the dandelion syrup in the refrigerator and it will keep for 3-4 weeks.

Notes

  • Be sure to forage for dandelions in an area free of herbicides, heavy foot traffic, pet waste, and road runoff. See my post on foraging dandelions for more info.
  • The syrup can be frozen for longer storage if desired. Freezing in ice cube trays is convenient, then you can use small amounts at a time as needed.

Nutrition

Serving: 2Tbsp | Calories: 65kcal