Did I mention I have a new fascination with dandelions?
Recently I read about Dandelion syrup at 5 orange potatoes. The last time I tried to make syrup I nearly burnt my house down. I wasn't real confident going into it but she made it look fairly easy and since I have penchant for trying new things, well what the heck, I went for it.
We have lots of dandelions in our yard and we live at the end of a road where there isn't much traffic. I was sure our dandelions were safe from exhaust and since we don't fertilize the yard we were in the clear there too.
I kind of guessed at the 250 dandelion heads and started right away. After bringing them to a boil I was a little concerned that I wasn't going to have enough water so I added about 1/2 cup before putting them in the fridge to steep.
The first batch I made I cooked too long and it turned out HARD. I salvaged it and learned a few things along the way. And since I spent the first day after I made it carrying it around along with a bag of spoons making everyone try it, the first batch is almost gone.
Yesterday we started on our second batch and decided we'd double it. Cassi helped me pick the dandelions.
We have pretty much depleted our yard but we have other spots in mind to get some.
The process is seriously simple. All you need is 4 cups water, 1 lemon, 2 pounds of sugar, and 250 dandelion heads.
The hardest part is waiting overnight for the flowers to steep.
Once they have steeped for 12 hours-ish you can squish all the water out of them.
Looking at it this way doesn't seem so appealing but I assure you the syrup is DANDY!
The water looked rather green to me prior to adding anything.
Once you bring it to a boil you have an hour or better (her recipe says 2 but it didn't seem to take me that long) of regular stirring. When you see the froth(not just the bubbles from boiling), you are probably done.
I canned mine as I want to give it away and I'd like it to last.
I have read a lot about the benefits of the dandelion and I do think I'll be trying the wine soon. If you make anything or know of recipes to share, I'd love to hear about them. After all, I've got this fascination to feed. :)