Is there anything that screams ‘summer is coming’ more than homemade lemonade?
In this recipe, we’ve used freshly foraged dandelion flowers for flavour which are packed with nutrients (and taste much better than you’d think).
For this recipe you will need:
1 cup of dandelion flowers (make sure you don’t pick any flowers which may have been sprayed with pesticides)
1/4-1/2 a cup of honey
Juice of 1 lemon
1 litre of water
Rinse your dandelions to get rid of any dirt or small insects.
Add the water, honey and lemon juice to a large jug and stir.
Put your washed dandelion flowers into the jug and leave in the fridge for a few hours to steep.
Serve over ice and enjoy every last drop – we certainly did!
You can make this recipe vegan by using dandelion syrup instead of honey - here’s how:
Soak 150 grams of dandelion petals in water overnight.
Strain the petals (keeping the liquid) until they’re as dry as possible.
Add 300 grams of sugar and the juice of a lemon to the strained liquid and bring to a boil.
Simmer uncovered until a syrup form (around 45 minutes). This stuff also tastes wonderful on toast or drizzled over your porridge.
Delicious! Can you believe we call them weeds?!