Homemade Dandelion Orange Syrup is a fragrant, naturally sweet syrup made from fresh dandelion blossoms and bright citrus notes of orange. This traditional homemade syrup captures floral aromas and gentle bitterness balanced with citrus freshness. It is perfect for drizzling over pancakes, stirring into tea, or using as a natural sweetener in desserts and drinks.
Homemade Dandelion Orange Syrup
Print RecipeIngredients
- 1 Cup dandelion flower
- 2 Piece orange
- 1 Cup sugar
- 2 Cup water
Instructions
In April, many of the cattle fields are carpeted with dandelions, serving edible flowers with lots of health benefits. Be careful when you collect the flowers, choose the place far from roads and start to glean in morning time after sun rising. Important to mention that dont wash the flowers because the pollen is the most valuable part and gives the flavor to this syrup. Cut the flower base to help detach the yellow petals from the green leaves. Green part of the plant is bitter, you can remove it easily with scissors. Peal the orange and cut the fruit smaller parts. In a saucepan, cover the dandelion petals and orange with water and cook it for an hour on medium heat. Filter the mixture using a fine sieve or cheesecloth – be sure to get as much of the liquid as possible (push all the juice from orange as well). Add the sugar to filtered liquid, mix well and heat slowly until all sugar is dissolved. Once the sugar dissolved fill in preheated glass (approx 7 dl). Cover the glass with a coat and let it cool for a day. You should store in refrigerator, because no added preservative.
