This delicious way to use dandelions was sent to me by a reader in Denmark! She was kind enough to translate and share a few traditional Scandinavian foraging recipes with me, including this one for Dandelion Syrup that she makes each summer.
Thank you Tina!
You can visit her Danish blog by clicking HERE.
Below, you’ll find the recipe as translated. The only thing I did differently was to use 75 dandelions, since mine were small, end-of-the-season ones.
This syrup was a hit with everyone in my family and I will definitely make it again!
For those that avoid sugar, I believe the recipe will do well with honey instead, though you’d want to be careful not to scorch it. I plan on experimenting, if not this year, then next – depending on how my dandelion supply holds up.
Dandelion Syrup with Green Apples:
- about 50 dandelion flowers (only the yellow petals, use scissors to cut the green off)
- 500 grams of chopped green apples (this equaled almost 3 apples for me)
- optional: 1 stalk of chopped rhubarb (I didn’t have any, so left out)
- 1 liter of water (1 quart)
- about 500 grams of sugar*
- juice of one lemon
If you use organic apples, you don’t have to peel them. Put the apples, dandelion flowers, rhubarb, juice of lemon and water in a pot and let it simmer for half an hour.
Pour the mass through linen (strain), so the juice is clear, it’s beautifully yellow. Weigh the juice and pour it back into the pot. Use the same amount of sugar as the juice weighs.
(*One cup of sugar is about 200 grams.)
Bring it to a boil, until it thickens. Be careful not to let it boil for too long, it must not change color. Pour the syrup into scalded glasses and voila, the syrup is done.
It’s perfect on yoghurt or pancakes. You can also use it for oven baked beetroot, carrots, potatoes or so, just pour some syrup over the vegetables and into the oven, it tastes WONDERFUL.
This recipe made enough to fill three and a half (8 oz) jelly jars.