Simple Homemade Sugar Free Dandelion Syrup Recipe
These bright yellow wild plants are often dismissed as pesky weeds, but these vibrant yellow flowers that pop up in spring can be transformed into a delightful sugar-free syrup.
Equipment
- Strainer
- Wooden Spoon
- heat proof glass bottle or jar
- large pot
- baking sheet
- thin cotton cloth
Ingredients
- 130 dandelion flower heads
- 3 cups Water
- 1/4 cup lemon Juice usually juice from a medium lemon
- 2 cups Granulated Sweetener Sugar Free or Regular
- 1/4 tsp Xanthan gum optional for thickening
Instructions
- Start out by laying each dandelion head out onto a baking sheet that has been lined with a thin cloth. It is important to place flowers this way so they can dry out enough before130 dandelion flower heads
- Once they have sat for a while then get a large bowl and cut off the green part, or base of the flower head with kitchen shears. Put the yellow dandelion petals you have cut into your large saucepan.
- Add in water and bring to a boil. Let it come to a rolling boil for 1 minute, stir, then take off the heat and cover with a lid overnight. You will make your syrup the next day.3 cups Water
- The next morning, strain the liquid off of the dandelion with a fine strainer. Make sure to squeeze the flower petals to release all of the liquid by grabbing a handful and squeezing. Alternately you can press it down into a fine mesh strainer with a wooden spoon.
- With the strained liquid in the pot, add your chosen sweetener and lemon juice. Bring this to a boil and whisk in the xanthan gum if you are using.1/4 cup lemon Juice , 2 cups Granulated Sweetener, 1/4 tsp Xanthan gum
- Turn down to a medium heat and simmer at least one hour uncovered. You can test the hot dandelion syrup is done when it coats the back of a spoon.
- If you wish for it to be thicker, then you would simmer for a little longer and possibly whisk in a pinch of xanthan gum. Once it is at the desired thickness you prefer, pour the dandelion syrup into a heat proof bottle or clean jars.
- I prefer mason jars as they are made to withstand high heat. Store in the fridge up to 3 months after bringing the syrup to room temperature.
Notes
What should I do if my syrup doesn't thicken as desired? If your syrup doesn't thicken to your liking, simply continue simmering it over low heat until it reaches the desired consistency. You can also add in a 1/2 teaspoon of xanthan gum or glucomannan to thicken it and still remain clear.
Can I reuse dandelion syrup bottles for future batches? Yes, thoroughly clean and sterilize glass jars or bottles before reusing them for storing dandelion syrup.
What sweeteners work best for sugar free dandelion simple syrup? The most popular sweeteners for sugar free dandelion syrup include erythritol, monk fruit sweetener, allulose, and stevia. Erythritol and allulose provide the closest texture to traditional simple syrup, while monk fruit and stevia are more concentrated and may require less volume. Many people prefer combining sweeteners to avoid aftertastes and achieve a more balanced flavor.
How do I prevent crystallization in sugar free dandelion syrup? Crystallization is common with certain sugar alcohols like erythritol. To minimize this, try blending erythritol with other sweeteners like allulose or vegetable glycerin, which remain liquid. You can also add a small amount of vodka or lemon juice to help prevent crystallization. Storing the syrup at room temperature instead of the refrigerator can also reduce crystallization, though this shortens shelf life.
Nutrition
Calories: 16kcalCarbohydrates: 5gProtein: 0.2gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.01gSodium: 58mgPotassium: 65mgFiber: 1gSugar: 2gVitamin A: 4IUVitamin C: 24mgCalcium: 25mgIron: 0.1mg
Tried this recipe?Let us know how it was!