Does anyone have experience with uncooked dandelion syrup?

I am experimenting with dandelion blossoms for the first time, made syrup from cooked dandelion blossoms, use it for a great homemade soda with seltzer water. Now I am trying another recipe where the blossoms are layered with sugar, packed in a jar and sit on the windowsill for a few weeks. I am wondering when/if this will start to ferment and would like to hear from someone who has actual experience making something like this?

  • 1272 views
  • 4 Comments

4 Comments

Review our Code of Conduct
Don't send me emails about new comments
petitbleu
petitbleu April 8, 2012

I'm not familiar with the fermentation process you described, but I have very successfully made mead with dandelions. I used a very simple process--mixed a gallon of honey with roughly 4 gallons water and transferred to a 5 gallon carboy with as many dandelion blossoms (clean and unsprayed) as I could gather. Cover the opening with a cloth until it starts bubbling, and then plug the opening with an airlock (very inexpensive at homebrew shops). When the mead stops bubbling, decant into bottles (use a plastic foodsafe tube and gravity). Enjoy.
I'm a little unsure about the sugar pack method. Sounds like a great breeding ground for bacteria, but maybe I'm just being paranoid.

Review our Code of Conduct
Don't send me emails about new comments
Maedl
Maedl April 9, 2012

I haven't made dandelion syruo, but have made elderflower syruo. I use a different method, but I found this link which might help: http://elderberrylife.com/recipes/elder-flower-cordial/

Review our Code of Conduct
Don't send me emails about new comments
Greenstuff
Greenstuff April 9, 2012

My parents made dandelion wine, following the Euell Gibbons method, which I believe does involve some heat, but I don't see why it'd be required. In any event, fermentation did occur. The wine seemed sweet and atrocious until they tucked it away for quite a number of years. Then it tasted like sunshine!

Review our Code of Conduct
Don't send me emails about new comments
Green Card Gardener
Green Card Gardener April 15, 2012

Thanks everyone. After reading those, I decided to stick with safe recipe I had already tried where the blossoms are cooked in water.

Review our Code of Conduct
Don't send me emails about new comments
Showing 4 out of 4 Comments Back to top
Recommended by Food52