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Prep Time: 120 Minutes Cook Time: 1 Minutes |
Ready In: 121 Minutes Servings: 6 |
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Just a strange little recipe I got from a friend. I'm always looking for unique recipes and I have seen a lot of salads and such made with edible flowers. -But I haven't seen many dandelion recipes. Instead of spraying that weed-be-gone all over your backyard this summer, maybe we can turn this foe into friend! LOL Ingredients:
1 quart dandelion flowers, just-picked & harvested from a pesticide-free area |
3 cups water |
1/2 cup sugar |
1/2 cup honey |
3 tablespoons lemon juice |
Directions:
1. As soon as possible after picking the blossoms, use a pair of sharp scissors to snip the yellow portions of the petals from the green calyxes, leaving the bitter white bottoms of the petals still attached to the calyxes. Discard the calyxes.
2. Heat the water, sugar, and honey in a small saucepan. As soon as the syrup comes to a boil, remove it from the heat and stir in the yellow petals. Cover and let steep for at least one hour. Strain the syrup through a fine sieve. Stir in the lemon juice and chill. Freeze the mixture in an ice cream maker according to manufacturer's directions.
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