Dandelion syrup is not only a delicacy, but also a wonderful healing agent. It will help to cope with cough and cold, improve immunity, save from rheumatism and a lot of other problems. Sweetness is well in the cellar all winter and at any time will delight sunny aroma.
Dandelion Syrup - General Cooking Principles
• Dandelions. For therapeutic syrup, only fresh and juicy yellow flowers are used. It is better to collect them in the morning, when they just dissolved. If there are damages on dandelions, a lot of insects, they are not suitable. Also, it is not necessary to take insufficiently loose flowers, which are still not saturated with solar energy, are not filled with aroma. In dandelions, only the yellow parts are used, the green cup and the stems must be removed.
• Sugar. Used ordinary sand. It is better to collect a pure product from the package than from the sugar bowl. The amount indicated in the recipe, it is better not to change.
• Water. Since the tool has a mass of medicinal properties, contains many vitamins, it is undesirable to take water from the tap. It is best to get a spring well water. At worst, use a filter.
• Acid. To keep the syrup well preserved, do not sugar be added, citric acid or fresh juice is added to it. Can be replaced with apple cider vinegar.
• Additional ingredients. Dandelions themselves are fragrant and palatable, but often other ingredients are added to them: spices. Ginger, lemons or oranges. Instead of ordinary water, you can use fruit and berry juices.
Simple Dandelion Syrup
The recipe for sweet and aromatic dandelion sugar syrup. For this delicacy you need only three main ingredients and some free time.
Ingredients
• 230 dandelion flowers;
• 800 grams of sugar;
• 500 grams of water;
• 0.5 tsp. citric acid.
Cooking
1. We tear fresh dandelions. We rinsed, we immediately remove the receptacle, that is, the little green cup. There should be only yellow thin petals and internal stamens. 2. We combine flowers with pure well or spring water. Sent to the stove, bring to a boil, boil for five minutes, turn off. Cover, cool to room temperature, then remove to the fridge for a day.
3. We take out the dandelion decoction, filter through gauze, squeeze the flowers to extract all the valuable substances and flavor as much as possible.
4. Pour broth into a clean saucepan, add citric acid and granulated sugar to it. Stir and slowly heat. All sugar should dissolve before boiling.
5. After boiling, make the fire a little below average, cook for 30 minutes.
6. Pour dandelion dainty into a sterile jar, roll it up, turn it upside down. After cooling, we return to the normal position, remove for storage.
Aromatic dandelion syrup with lemon
Variant of a wonderful delicacy, which will replace honey, will delight you with aroma and taste. It can be added to tea, used instead of jam.
Ingredients
• 150 g dandelions;
• 800 ml of water;
• big lemon;
• 2 glasses of sugar.
Cooking
1. Many people simply twist the lemon, then squeeze the juice. In fact, this method can give bitterness. Therefore, it is better to wash the citrus, remove the zest from it, it is not bitter, but unusually fragrant. Squeeze the juice in a separate dish, close tightly, put it in the fridge for now.
2. As in the past recipe, we prepare a decoction of the yellow parts of dandelions and pure water, but now add the previously prepared zest. Boil for five minutes, cool. We send dandelion broth in the fridge for at least 12 hours.
3. We strain broth, throw away all unnecessary. Combine with the sugar obtained liquid.
4. Put the future syrup on the stove. Cook at low boil for 20 minutes. Foam, which will appear, carefully remove.
5. Pour lemon juice. Cook the syrup for another twenty minutes.
6. We fill in in a sterile jar, we cork, we clean on storage.
Cough syrup from dandelions (without boiling)
Recipe for concentrated dandelion cough syrup. We need the most fresh and juicy flowers, otherwise it will not work. Ingredients
• 250 g of flowers;
• 50 ml of lemon juice;
• 250 g sugar.
Cooking
1. Prepare in the usual way the yellow petals of dandelion. Throw in a bowl, immediately add all the sugar.
2. We lower the clean hand and begin to knead the mass. Sugar should be moistened.
3. We press the dandelions to the bottom, stretch the food film on the bowl, send it in the fridge. Withstand 10 hours.
4. We take out dandelions with sugar, add fresh lemon juice to them. Again, stir, cover with cling film, leave for another 5-7 hours, you can overnight.
5. Now you need to strain the syrup, carefully squeeze dandelions through a clean cotton rag.
6. Pour the product into a clean jar. Accept cough 1 tbsp. l 3 times a day, you can slowly dissolve, like honey.
Ginger dandelion syrup
Another din recipe for useful dandelion syrup. The tool can be used to treat cough and cold, strengthen the immune system, as well as improve overall vitality. Ginger need to use only fresh, dried and shredded root from the bags will not work.
Ingredients
• 20 g fresh ginger;
• 100 grams of lemon;
• 500 g of sugar;
• 200 g dandelions;
• litere of water.
Cooking
1. Wash the lemon. Pour citrus with boiling water to remove plaque and destroy microbes, wipe it, remove the zest from it. You can not shallow, throw in the saucepan.
2. The ginger root can not be peeled, we measure out and cut off the desired piece, rinse well and cut into thin plates. Sent in a saucepan to zest.
3. Prepare dandelions. Wash the flowers, squeeze them out or just lay them out to dry. Then remove all unnecessary, throw the yellow particles in the saucepan.
4. Add water to the flavored ingredients. Put it all on the stove, boil for a few minutes. Cooling down. Cover, let stand in the fridge overnight, and preferably the whole day.
5. Strain the broth, pour into a clean saucepan, add granulated sugar, put on the stove. Boil syrup to a third.
6. Squeeze out the juice from fresh lemon. Strain from the seeds and pulp, send to the syrup. Cook for another ten minutes. 7. Pour into a clean glass jar, cork.
Honey dandelion syrup
For the preparation of this flavored syrup, you will need natural honey, but not very much. But the delicacy will turn out unusually tasty. By the way, even candied honey will fit.
Ingredients
• 100 g of honey;
• 150 g dandelions;
• 700 ml of water;
• 0.3 tsp. citric acid;
• 600 g of sugar.
Cooking
1. We start with a decoction. Combine the peeled dandelion petals with water, boil for twenty minutes. Then remove from heat, cool, insist.
2. Strain the broth, mix with sugar, cook for about ten minutes.
3. Add to dandelion syrup citric acid, mixed with 1 tbsp. l hot water.
4. Continue cooking for about ten minutes.
5. Put the honey, stir. Give the syrup to boil, remove from heat. Sometimes the syrup is first cooled to 60 degrees, only then natural honey is added. This technique allows you to preserve useful substances in the product. So too can be done.
6. Pour into the bank. Close the dandelion delicacy cover.
Spice Dandelion Syrup
The recipe is incredibly fragrant delicacies with a sunny taste and stunning oriental aroma. Any additive do not like? Exclude and make to your taste.
Ingredients
• 500 g of sugar;
• 150 g dandelions;
• 1 sticks of cinnamon;
• 1 liter of water;
• 1 tsp. peel;
• 2 tbsp. l lemon juice;
• 10 g of ginger (spine);
• 2 cloves;
• 1 vanilla pod;
• a little cardamom.
Cooking
1. We prepare the concentrated flower broth. We combine the petals of a dandelion with all the spices with a peel, sent to the stove.
2. Quickly bring to a boil, then reduce the heat, simmer for about thirty minutes.
3. Insist under the lid closed to cool completely.
4. Strain the broth, combine with sugar.
5. Put the syrup to boil on the stove, remove the froth when boiling. Cook on moderate heat until the treat is reduced by a third.
6. Pour in lemon juice. Give boil a couple of minutes, pour into small sterile jars.
Dandelion syrup on apple (orange) juice
The simplest recipe for dandelion syrup or honey, as it is called. You can take any juice, it is better to squeeze it out of the fruit yourself.
Ingredients
• 800 ml of juice;
• 3 tbsp. Sahara;
• 130 dandelion flowers.
Cooking
1. Boil dandelion flowers in juice for fifteen minutes, let it stand for a day. Strain out.
2. Add sugar into the broth, put on the stove.
3. Prepare the syrup after boiling for 20-30 minutes.
4. If the juice is not sour, then for the best preservation of the syrup and prevent sugaring add 1-2 tablespoons of lemon juice.
5. Pour into jars, ship to a cool place for storage.
Dandelion Syrup - Tips and Tricks
• In the syrup of dandelions, you can add other medicinal plants: plantain, chamomile, oregano. To give a refreshing taste, add mint or lemon melissa.
• If at the moment there is no time to prepare the syrup, you can remove the peeled flowers of dandelions in the freezer, nothing will happen to them. In their free time they will need to be taken out, immediately pour water and boil. Thawing flowers is optional.
• Dandelion syrup is a very useful treat for children and adults. Do not use for its preparation flowers collected by the roads in the city. It is better to collect them in environmentally friendly places.
