This is our best dandelion syrup recipe

This is a plant to which we can be grateful for many things: it continues to give us something. We all know how to pick out your first free salad and on top of that super healthy spring salad. Experts know how to use the root, and herbalists use its reserves of active ingredients. However, one of the most beautiful and poetic ways to use this wonderful plant is in syrup. These days, millions of warm, glowing yellow flowers bloom and give us their essence to prepare a pleasant guest who brings the sun to the table even on the darkest days of winter.

Over the years we have tried many recipes to make this drink really well and this is our top pick according to the recipe Myriam GrelickDandelion flowers may be strong in color, but they are mild in taste. Therefore, we recommend adding ginger and plenty of citrus – they will add a new, deeper dimension to the desserts.

Dandelion ginger syrup

According to the recipe of Mary, your village. The best for us!

  • 6 oranges
  • 4 lemons
  • For 10 handfuls of dandelion flowers
  • ginger root
  • large in a quarter of a palm
  • 1.25 kg of crystalline sugar
  • 1 liter of water


1. Pour water into a large saucepan, add dandelion flowers and start cooking over low heat.

2. Squeeze the orange and lemon and pour the juice over the dandelion.

3. Peel and grate the squash and cut it into small pieces. We measure the size of the root ourselves, depending on how hot the ginger tastes. Leave to simmer for 30 minutes, then strain through cheesecloth and squeeze the flowers well.

4. Return the juice to the pan, add the sugar and cook until completely dissolved. This recipe is designed with less water and a quick process, otherwise the flowers can be soaked for two days and the juice reduced for a few hours.

5. While still hot, pour into bottles or jars; If stored and sterilized, and if the syrup is used right away, keep it in the refrigerator.

Tip: Pick flowers in dry weather. If we have time, we try to remove as many green parts from the flower as possible – they burn. The more we clean the flowers, the more “pure” the taste.
We also recommend: At Jarm in Kropa: soup from our inn and your youth

Cover photo: Madeleine_Steinbach / Getty Images

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