Túnfífill síróp

Dandelion syrup

Ingredients

200 g dandelion flowers
1.3 liters of water
2 Tbsp grated lemon peel
2 Tbsp lemon juice
1.3kg sugar


Preparation

Place the harvested dandelion flowers in cold water for about half an hour to remove most of the “small animals” from the flowers.

Then carefully pick off all green parts as they taste too bitter. To do this, grab the calyx firmly from the inside at the base of the stem and pluck it off.

Then pour the water in which the flowers were soaked through a filter...

...and put in a large pot with the plucked flowers, lemon peel and lemon juice and simmer with the lid closed for about 3/4 hour. Turn off the stove and leave the whole thing overnight.

Strain everything the next day...

...and squeeze out the leftovers well.

Then boil the resulting juice for a good 1/4 hour.

Then add the sugar and let everything cook for at least half an hour, or maybe a little longer, until the syrup starts to thicken. The best way to check the consistency is to put some syrup on a saucer with a teaspoon and wait to see how liquid it is after a few minutes.

Then pour the finished syrup into suitable containers and later serve with waffles or pancakes or simply enjoy on fresh bread with butter.

[Translated from here.]