“I have made a satisfactory dinner of a dish of purslane which I gathered and boiled. Yet, men have come to such a pass that they starve, not for want of necessities, but for want of luxuries.”
-Henry David Thoreau
Sunday, May 4, 2014
Here is a recipe for Dandelion Syrup that you can use to make Dandelion Honey Mead or just as a wonderful addition to pancakes! It tastes like honey.
3 cups Dandelion petals, green base portion removed 3 cups water 6 cups sugar 1/4 c lemon juice
Gather the flowers and remove the green portion. You will need 6 cups of flowers to get 3 cups of petals. The easiest way to remove the green portion is to clip it off with scissors. A little green remaining is okay. Too much green will make it bitter.
Bring water to boil and remove from heat. Add flowers. Mix well. Refrigerate overnight.
Strain liquid and add to pot. Add sugar and lemon juice and bring to a rolling boil. Reduce to simmer for desired thickness.
Pour into hot sterilized jars filling to 1/4" headspace. Wipe rims and add lids and rings. Process 10 minutes in hot water bath.