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
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4 Comments

Nadia H.
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
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
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/
 
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.
 
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