Dandelion blossom syrup

Ingredients for 1 servings:

• 400 flowers (dandelion)
• 2 lemons
• 2 kg sugar
• 1 liter of water

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes

Most dandelion flowers can be found from mid-April to the end of May, depending on the weather

Slice the lemons and boil them together with the dandelion flowers in 1 liter of water for about 10 minutes. Cover and let the liquid steep for 24 hours. Then strain through a cloth and drain well. Pour the liquid into a large pot and heat. When the liquid is hot, gradually add all the sugar and let it simmer for about 1 hour. When the liquid turns a beautiful golden color and has the consistency of honey when tested for settling, it can be poured hot into prepared jars. Caution: Never prepare the honey unattended. Always stay within sight and make sure nothing boils over – if this happens, it will be a bigger mess than with jam and could even cause major damage to the ceramic hob if the sugar burns! Also, be careful not to let the honey cook for too long, otherwise you’ll end up with caramel.