Not going to lie, I did get a couple of funny looks when I picked a bunch of dandelion flowers, none the less it was a worthwhile endever.
First off, I picked the best looking dandelion flowers, then I gave them a soapy wash to remove any bugs, bacteria or dirt, I let them soak for 15 minutes. I collected about 25 in total.
After which I rinsed them with water, and allowed them to air dry. Then I began removing the petals from the stems. Dandelion petals are sweet whereas the leaves and steams are bitter.
Once all the petals had been removed and sorted I began work on the syrup.
For the base of the syrup I used 100g honey to 200ml water with the juice of a lemon.
After I added the petals, I put a lid on the plan and let simmer on a low heat for 30 minutes making the syrup thick.
After simmering, I poured the syrup into a jug and let cool in a fridge over night allowing the flavour to seep out.
After that I strained the syrup using a cheesecloth.
Finally we have the golden yellow nectar of the dandelion flower.
This couldn’t have worked out better, the reason I only created this much was it’s purpose was for one cocktail.