Dandelion Syrup

Dandelion Flower Syrup

1-2 handfuls dandelion flowers - petals only (pull apart or cut from the green stem)

1 apple - diced

1/2 stick rhubarb - diced

1L water

500g or equivalent liquid volume brown sugar

Juice of one lemon or half an orange

• After picking your flowers leave them spread out for a few hours or overnight to allow any beasties to escape

• Remove the petals from the stems and add to your pan with the apple and rhubarb

• Cover with water and bring to the boil - once boiling turn down the heat and simmer gently for 45 minutes

• Remove from the heat, leave it to infuse for a few hours or overnight then strain through a muslin cloth into a measuring jug - you should have about 500ml of liquid

• Return the liquid to the pan and add an equal amount of sugar to the volume of liquid + the orange/lemon juice and slowly bring back to the boil

• Boil for a minute or two then remove from the heat - the syrup will thicken as it cools

• Once cool pour into a sterilised bottle, label and keep in the fridge - it will keep for a few weeks

Use as an alternative to maple syrup on pancakes and porridge

Can also be used to sweeten tea and coffee

The more sugar you use the longer it will last - better to use less sugar and make smaller batches

This recipe is very loose and can be modified as you like