Gently pluck petals from the green calyx, boil with a l of water and simmer for half an hour. Pour off the liquid, add the sugar and the juice of one lemon and boil on low heat, stirring, until the liquid thickens to a syrupy consistency.
Pour hot into small bottles, or cool and freeze. Use dandelion syrup for desserts, e.g. ice cream, milk dishes, or to sweeten herbal tea.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!
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