Ingredients
For the Dandelion Syrup
- 1 cup dandelions – heads only
- 1 cup water
- ½ cup raw honey
For the Lemonade
- 6 cups water
- 1 cup lemon juice (about 5 lemons)
Instructions
- Prepare the Dandelions: Remove any debris and bugs from the dandelion heads, then rinse thoroughly with cool water. Place them flower side down on a paper towel for 30 minutes to dry partially. Carefully pull the petals from the green base while still damp, avoiding any bitter green parts.
- Make the Dandelion Syrup: In a small saucepan, combine 1 cup water and the dandelion petals. Bring to a rolling boil, then reduce heat to medium-low and simmer for 15 minutes. Remove from heat and let cool for 15 minutes. Stir in raw honey only once the mixture is cool to preserve honey’s beneficial properties. Let the syrup cool fully before proceeding.
- Combine Lemonade Ingredients: Place a fine mesh strainer over a large pitcher. Pour the cooled dandelion syrup through the strainer, discarding petals. Add the freshly squeezed lemon juice to the pitcher, straining out pulp. Remove the strainer.
- Add Water and Stir: Pour the remaining 6 cups of water into the pitcher. Stir well to combine all ingredients thoroughly.
- Serve: Pour the lemonade into ice-filled glasses and garnish with a dandelion flower if desired. Serve immediately or refrigerate.
Notes
- To preserve the raw honey’s health benefits, add it only after the infusion has cooled.
- The drink can be stored in the refrigerator in an open glass pitcher for up to 3 days.
- For longer storage, keep the lemonade in an airtight pitcher or jar and consume within 7 days.
- Carefully avoid the green parts of dandelion petals to prevent bitterness.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Beverage
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
