Dandelion flower syrup

Ingredients for 1 servings:

• 50 g dandelion flowers and leaves – just the yellow tips!
• 1 liter of water
• 1 kg sugar
• 1 lemon(s), untreated

Instructions

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

beautiful aroma for mixing with sparkling wine or water, elaborate preparation

Shake the dandelion blossoms to allow small insects to fall out. Then pluck off the delicate yellow petals. It is recommended to wear gloves for this task; otherwise, your fingers will turn very yellow. Finely peel the lemon and boil it together with water and sugar to make a syrup. Add the petals and simmer gently for about 10 minutes. Let the syrup stand in a cool place for 24 hours. Then strain. Squeeze the lemon and add the juice to the syrup, bring back to a boil briefly, and then pour into bottles with twist-off caps while still hot. Seal immediately and let cool upside down. The syrup is delicious in sparkling wine or mineral water.