I have been looking forward to this for months and talking about it for weeks and it’s finally here and I’m so excited I can barely contain myself to write this freaking post!
Whew. *deep breath*
The name for this recipe is a bit like the name of my little homestead. Dangerous Dandelion is a mash-up of two choices. A friend suggested mixing my options and Dangerous Dandelion Homestead was born. As I was pouring the syrup into jars all I could think was that I didn’t like plain Dandelion Elderberry Syrup. It had nothing cool to it. Elderlion, however, is very cool. Some things are just meant to be awesome and this is one of them.
Dandelions alone are pretty cool. Some of the old folk names for dandelion include clock flower, witches milk, and my favorite – piss-in-bed, which comes from its diuretic properties. One of the reasons why dandelion is such a valuable herb to use is that it does not lose a lot of its properties in the drying or grinding process. I could go on and on about all its properties, its constituents, and a whole much of other cool stuff, but you’re here for the syrup and that is okay. Syrup is way more fun than Greek names.
I won’t tease you with a whole blog post. Here’s the recipe:
Elderlion Syrup – Yield 3 jelly jars
2 cups unsprayed, dandelion petals
3 cups water
1 cup sugar (organic is the best pick)
½ cup honey
1 lemon, sliced
1 cinnamon stick
½ tsp cardamom
2 tbsp dried elderberries
In a sauce pan combine water, dandelion petals, lemon, cinnamon stick, cardamom, and elderberries. Bring to a boil and turn off heat, cover and let sit overnight – 24 hours.
In the morning, strain the mixture (I recommend using a cheese cloth) and squeeze thoroughly to get out as much liquid as possible.
Return to sauce pan, add sugar and honey, bring to a simmer for 1-1 ½ hours to thicken.
Remove from heat and store in mason jars. Use in the same way you would use maple syrup or pancake syrup.
This recipe is inspired by the recipe by The Herbal Academy which includes many of the same ingredients. I chose to punch it up a bit to add some fun and variety. The elderberry is just there to add some color and enhance the flavor a bit. And the cardamom is perfect with citrus flavors so it brings together the lemon and cinnamon. One of my favorite things about this recipe is that it is easy to duplicate and make large batches if necessary.
There is nothing more exciting to me than being able to give homemade goods to friends and loved ones and that is exactly what I plan to do with the additional batches I’ve made this year. Please let me know if you try this recipe, how you like it, and who you are sharing it with!