Dandelion Syrup for Cocktails

This dandelion syrup is made by steeping fresh dandelion blossoms in a simple sugar syrup. It's lightly floral, beautifully golden, and perfect for spring cocktails.

This dandelion syrup is one of my favorite little ways to bring spring into a glass. It has the most beautiful golden color and a soft, floral flavor that feels delicate and fresh.

I make it by bringing equal parts sugar and water to a boil, then letting dandelion blossoms steep as the syrup cools. The flowers infuse slowly, giving the syrup a light flavor and a sunny hue without bitterness.

It's simple to make and perfect for adding a subtle floral note to cocktails. I especially love it in my dandelion margarita-it's an easy way to make a drink feel a little more seasonal and special.

Kristen Stevens

Dandelion Syrup for Cocktails

A dandelion syrup made with sugar, water, and fresh dandelion blossoms. It's light, floral, and perfect for adding a spring touch to cocktails.

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Prep Time 5 minutes mins

Steep Time 20 minutes mins

Total Time 25 minutes mins

Servings: 1.5 cups

Course: Cocktail

Ingredients  

• 1 cup granulated sugar
• 1 cup water
• 1 cup dandelion blossoms

Method

 

1. Bring the sugar and water to a boil over high heat.
   1 cup granulated sugar, 1 cup water
   
2. Remove the pot from the heat, add the dandelion blossoms, and allow the syrup to infuse until cool, about 20 minutes.
   1 cup dandelion blossoms
   
3. Once it's cool, strain it through a fine-mesh sieve.
   
4. Pour it into a jar (a funnel works well for jars with narrow mouths.) Use right away or transfer the syrup to a clean jar. It will last in your fridge for up to 2 weeks.