Fresh Hungarian Dandelion Elderflower Syrup Recipe Easy Homemade Garden Lemonade
A refreshing homemade syrup made from fresh dandelion blossoms and Hungarian elderflowers, perfect for garden lemonades and outdoor gatherings. This floral, slightly sweet syrup captures the essence of spring and summer with simple, natural ingredients.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 24 to 48 hours plus 25 minutes
- Yield: About 4 cups syrup (approximately 16 servings of lemonade) 1x
- Category: Beverage
- Cuisine: Hungarian
Ingredients
- 3 cups fresh dandelion blossoms (fully opened yellow flowers, avoid green or brown parts)
- 1 cup Hungarian elderflower clusters (about 2 large heads, small florets, free of insects)
- 4 cups granulated sugar (can substitute with organic cane sugar or honey)
- 4 cups filtered or spring water
- Juice of 2 large lemons
- 1 teaspoon citric acid (optional, for preservation and flavor sharpening)
- 3–4 whole cloves (optional, for subtle warm spice undertone)
Instructions
- Gently shake dandelion and elderflower blossoms to remove bugs or dirt; avoid washing directly with water to preserve floral aromas.
- In a large heavy-bottomed pot, combine 4 cups water and 4 cups granulated sugar. Bring to a gentle boil over medium heat, stirring occasionally until sugar dissolves (about 5-7 minutes).
- Remove pot from heat and stir in dandelion blossoms, elderflowers, lemon juice, and optional cloves and citric acid. Cover and let steep at room temperature for 24 to 48 hours to extract full floral flavor.
- After steeping, strain the mixture through a fine mesh sieve lined with cheesecloth into a clean bowl or pot. Press gently on the flowers to extract as much liquid as possible without forcing sediment.
- Return strained liquid to the pot and gently simmer for about 10 minutes to concentrate flavors and slightly thicken the syrup. Cool completely before bottling.
- Pour syrup into sterilized glass bottles or jars, seal tightly, and store in the refrigerator for up to 3 weeks or freeze for longer preservation.
Notes
Pick blossoms away from busy roads or chemically treated areas. Steeping time is crucial: 24-48 hours extracts best flavor; less time yields weaker syrup, more time may cause bitterness. Keep simmering gentle to avoid caramelizing sugar. Use citric acid or lemon juice to preserve color and shelf life. Sterilize bottles to prevent mold or fermentation. For longer storage, freeze syrup in portions. If substituting honey or maple syrup, add after cooling to preserve enzymes.
Nutrition
- Serving Size: 1/4 cup syrup mixed
- Calories: 20014
- Sugar: 53
- Sodium: 5
- Carbohydrates: 53
Keywords: dandelion syrup, elderflower syrup, homemade syrup, garden lemonade, Hungarian recipe, floral syrup, natural sweetener, summer drinks