Dandelion petal syrup by Rachel Lambert
- Makes 200ml/6.75 fl oz
- 150 Dandelion flowers, petals picked
- 175ml Boiling water
- 150g Golden granulated sugar
- STEP 1
Place the dandelion petals in a small saucepan over a low heat and pour over the boiling water. Bring to a simmer then immediately take off the heat and cover. Leave to steep for 12–24 hours.
- STEP 2
Strain through a jelly bag or muslin cloth and squeeze every last drop out.
- STEP 3
Measure the liquid and match the volume with the same weight of sugar, for example 150ml/5fl oz liquid with 150g/5oz sugar.
- STEP 4
Pour the dandelion liquid and sugar into a saucepan and slowly heat until steaming, then continue to cook for 5–10 minutes. Leave to cool before pouring into a sterilised bottle: it will keep in the fridge for up to 3 months.