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?

Nadia Hassani


Nadia H. 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.
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!
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:
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.
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