This recipe makes a great light flavoured cordial and makes 1-2 bottles. Enjoyed best over a slice of lemon and ice cubes this is a perfect spring and summer drink. The flavour is very mild and sometimes outweighed by the syrupy nature of the cordial so those who have a sweet tooth may really enjoy this one.
- Due to no preservatives or additional ingredients, this cordial has a high sugar content to prevent it from going bad.
- Dandelion flowers can be collected around March to April when the sun is in full swing to ensure the flowers are out and full of goodness.
- 100 Dandelion Flower Heads or more
- 1kg sugar estimate
- half a lemon
Collect at least 100 dandelion flower heads fully opened and trim off the green bases. It’s okay to get a few green bits in with the petals and they usually get in the way.
Give the petals a quick wash/rinse but be careful not to loose all the flavour!
Boil the petals with roughly 1 pint of water and allow to cool and steep overnight in a covered bowl.
Add the juice from a half a lemon and strain out the petals thoroughly.
Weigh the liquid (a bit tricky I know) and for every 1g of liquid you have created add 0.95g of sugar. You can use different sugar types if you prefer but they will affect the flavour, for a clean basic flavour use white granulated.
Stir in the sugar and gently heat until dissolved (do not boil).
Pour contents into bottles and seal.