Dandelion Lemonade
This sunshine-bright Dandelion Lemonade is a balance of tangy citrus and raw honey with delicate floral notes. It's the perfect springtime drink, and super refreshing too!
EQUIPMENT
- small saucepan with lid - stainless steel
- fine mesh strainer - small
- glass pitcher - 64 ounce
INGREDIENTS
- 1 cup dandelions - heads only
- 7 cups water - divided
- ½ cup raw honey
- 1 cup lemon juice - about 5 lemons
INSTRUCTIONS
- Prep the dandelions by removing debris and bugs then rinsing with cool water. Place them flower side down on a paper towel for 30 minutes. Then carefully pull the petals from the green base. It will be easiest while their still damp, be careful to avoid the green parts as it is bitter.
- To a small saucepan add 1 cup of water and the dandelion petals, bring to a rolling boil. Once it starts boiling, reduce the heat to a medium-low and allow it to simmer for 15 minutes. Remove from the heat and cool for 15 minutes before stirring in the raw honey. Let the dandelion syrup cool completely before moving on.NOTE: To keep the raw honey's health properties intact, don't add it too soon. Intense heat destroys the health properties.
- Place a small fine mesh strainer over top a large pitcher. Strain in the dandelion syrup and then the freshly squeezed lemon juice. Remove strainer and discard the dandelion petals and lemon pulp.
- Add remaining 6 cups of water into the pitcher and stir until well combined. Pour into ice filled glasses and garnish with a dandelion.
RECIPE NOTES
STORING INFORMATION
- Refrigerated in an open-top glass pitcher, it will keep up to 3 days.
- Refrigerated in an airtight pitcher or jar, it will keep up to 7 days.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
Did you try this recipe?Please take a minute to leave a rating and comment below. My community of readers appreciate it and I do too!
