John Myers
Ingredients for 4 servings:
- 3 handfuls of dandelion flowers
- 1 kg sugar
- 1 lemon(s)
- 1 liter of water
Instructions
Working time approx. 2 hours; Rest time approx. 12 hours; Total time approx. 14 hours
with not quite as much sugar, but still really sweet
It’s best to collect the dandelion blossoms at midday when the sun is shining, when they’re in full bloom! Put the blossoms in a pot, cover with 1 liter of water, put the lid on, and let it steep for 2 hours. Then bring to a boil briefly and let it cool slowly. Let it steep overnight with the lemon slices. The next morning, filter out the blossoms and briefly (!) boil the juice – which should now be dark brown – with sugar, then let it simmer. It can take a few hours for the juice to start to string. Exactly how long this takes varies; I don’t know why! To check for the right consistency, simply put a small dollop on a plate and let it cool. Tastes delicious on freshly baked bread! So let the blossoms steep with the sliced lemon overnight, and once you’ve filtered out the blossoms (and the lemon slices), boil the juice with sugar!
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