DANDELION FLOWER SYRUP
Makes 500 ml
Make the most of these weeds popping up all over your lawn and harvest the dandelion’s gorgeous flowers. This syrup is a quick and easy recipe to make and will add a very sophisticated flavour to desserts and drinks.
35 g (1 cup) dandelion flowers
350 g (1 cup) honey
juice of 1 lemon
Wash the flowers and dry well in a salad spinner.
Combine the flowers in a saucepan with 250 ml (1 cup) water, ensuring all the petals are submerged. Bring to the boil over high heat and cook for 5 minutes, then reduce the heat to medium–low and simmer for a further 25 minutes.
Depending on your preference, you can leave the flowers in the syrup or strain them out using a fine mesh sieve. Add the honey and stir until dissolved, then add the lemon juice and mix well. Leave to cool, then transfer to a sterilised glass jar or bottle and store in the refrigerator for up to 1 month. The honey will act as a preservative so your syrup lasts longer.
This is an edited extract from Root to Bloom by Jocelyn Cross & Mat Pember, published by Hardie Grant.