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DANDELION SYRUP
4 handfuls of Dandelion flowers
1.5 liters of water (1.3 liters will remain after the infusion)
1 kg of sugar (I calculated 80% of sugar on the weight of the infusion but the same quantity can also be used)
1 lemon
Procedure: Wash the flowers well and dry them. Remove the green part of the flower and put in infusion together with the sliced lemon (minimum 2 hours and maximum if overnight). Drain and separate the flowers and then add the sugar. Put on the heat and let it boil until it thickens (I kept it for about 2 hours on a low heat, it all depends on how strong it boils. If you use a high flame, it will probably reach the right consistency even after 40 minutes). To understand when it's ready, you can do the saucer test: put a teaspoon of syrup on a plate and wait for it to cool down completely, then tilt it to see the density of the mixture. When hot, the syrup is still more liquid than when it cools, so be careful not to reduce it too much to prevent it from crystallizing. Pour the still hot syrup into a sterilized jar, close with a new lid and turn upside down.
We use the syrup a lot when we have a cough and dry throat. This winter has worked wonders :) You can take it directly like this or you can use it as a sweetener instead of honey. For the other properties of the dandelion such as diuretic, detoxifying and digestive, it is more appropriate to use the dandelion root in herbal tea.