Surprisingly nutty with an underlying hint of dandelion petals, I drizzle this syrup over Dandelion Griddle Cakes (recipe in Wild & Sweet) for a sugary, detoxifying treat or dilute it for children’s drinks.


  • 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.

Discover more of Rachel Lambert's recipes in Wild & Sweet with photography by Elliot White (Hoxton Mini Press, £25)

Wild & Sweet by Rachel Lambert (Hoxton Mini Press)


Rachel Lambert is a wild food tutor, forager and award-winning author of Wild & Sweet (Hoxton Mini Press, £25). For more information, see