Homemade Dandelion Syrup or Oduvanchikoviy Myod (Honey)

I re-read a wonderful book, my favorite – Dandelion Wine, and remembered about this honey. Amber syrup, very tasty in tea, or with pancakes. We (me and my mom) made it with young may flowers. Then, in an era of scarcity, we were lucky to get a bag of sugar. It was a large bag, 110 lb. in weight. So, I remember my childhood, sweet sunny days and first cooking and economy lessons.

I didn’t know the exact recipe, but remember that exactly 200 flowers needed. So I found a few options. In most recipes, dandelion decoction simmered with sugar to a syrup. Some soaked flowers before cooking to get rid of the bitterness. But we liked the slight bitterness in our syrup.

Someone added a lemon juice, someone – oranges. I tried the usual taste and with the addition of lemon and like second one more. Syrup with lemon will be very good in beverages.

Homemade Dandelion Syrup or Oduvanchikoviy Myod (Honey)

200 dandelion flowers
3 cups water
2 cups sugar
juice from one lemon

Look through all the flowers and tear all stems. If the flowers were collected in a clean place it’s optional to wash it. Place water and flowers in pot and simmer about 30 minutes in medium heat. Strain through a sieve with cheesecloth on it, wring out thoroughly all the liquid. Add the sugar in decoction and cook it until the volume reduced in quarter. Add the lemon juice, if using, bring to boil. Pour hot syrup into a bottles or jars. Sterilized jars can be stored in the pantry. Syrup thickens in fridge.

Yield about 2 cups
1 tbsp. is about 49 calories

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