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How To Make Dandelion Syrup? Homemade Dandelion Syrup Recipe

The dandelion flower syrup (syrop z mlecza) is a traditional Polish syrup made with dandelion petals. Tasty and delicious, this spread also has medicinal properties!

Polish Homemade Dandelion Syrup

The month of May and dandelions go hand in hand. Everywhere you go there are dandelions blooming. We collect them with the kids and put them in vases. But we also put them in jams, use the leaves for tea or salad, or use the flowers for liqueurs, syrups, and honey. 

Dandelion syrup in a jar.
Dandelion syrup in a jar

Dandelion syrup is a favorite with my family. We go to a nearby farm to collect dandelions. Babcia says we should always collect them in the morning because then they will contain sweet-tasting nectar and pollen. 

After the afternoon comes, the dandelions tend to close and the aroma is less strong. The kids love collecting dandelions as much as I did!

child collecting dandelions.
Mia collecting dandelions

What Is Dandelion Syrup Used For?

The dandelion syrup benefits make it a great choice to have when you are sick. Taking about 2-3 tbsps a day is ideal. It’s good for kids too!

Dandelion simple syrup can also be used as a sweetener for drinks such as coffee, tea, or as a mix in cocktails or mocktails.

You can also use it as a substitute for maple syrup or honey on pancakes or toasted bread!

Do Dandelions Have Medicinal Benefits?

Dandelions are a good source or iron, calcium, manganese, and vitamins. There are many dandelion syrup benefits that make it a great choice for treating infections, illnesses, and liver problems. The dandelion simple syrup is also a good natural diuretic. 

Dandelions also have antispasmodic and choleretic properties, so they’re pretty useful as a natural supplement for vitamins and minerals. 

Practitioners of traditional medicine have also used dandelion to treat gout and kidney diseases. But don’t take my word for it, ask your physician! 

dandelion mlecz syrop z mleczy in a jar.
Dandelion syrup or mlecz syrop – spring in Poland!

How To Make Dandelion Syrup? 

If you’ve been wondering how to make dandelion syrup at home, look no further! This easy traditional dandelion flower syrup requires hardly any prep time, just some time on the stove and a day in the fridge. Plus, it’s the perfect excuse to go picking dandelions with the kids. 

Boil the washed dandelion flowers in water for about 20 minutes. Allow them to cool and refrigerate for a day.

Dandelions in a pot.
Add the dandelions to a pot
Dandelions cooking in water.
Here’s the dandelions cooking in water!

The next day at the same time boil the flowers again for 20 minutes and allow them to cool. Once they’ve cooled strain out the mixture and get every last drop from the flowers using gauze. Then discard the dandelions.

Strain the dandelions.
Strain the dandelions
Squeeze the juice out of the dandelions.
Squeeze the juice out of the dandelions

Add the juice of 2 lemons and sugar to the dandelions and boil for 5 minutes, stirring occasionally. Cook longer if you want the syrup thicker.

Pour the dandelion syrup into jars, cool, and store in a cool place.

Dandelion syrup.
Dandelion syrup
Dandelion syrup in a jar.
Put the dandelion syrup in a jar

Things You Didn’t Know About Dandelions

  • If you’re vegan, this is a great substitute for honey!
  • Dandelion syrup is a diuretic! 
  • It also heals infections of the kidneys and bladder. 
  • Dandelion syrup improves digestion!
  • It’s also the perfect treatment for cough or respiratory infections. Dandelion collecting with grandma and child

Dandelion collecting with my grandma Marysia and Mia

Tips For Making The Best Homemade Dandelion Syrup

  • Allow the flowers to rest for an hour or two before using. This will allow any hidden ants, insects, or bugs enough time to leave the flowers. 
  • Serve dandelion syrup with pancakes or spread it on toasted bread!
  • Cook the dandelion syrup for more time if you want to thicken it!
  • Involve your children and grandkids in the process. They’ll love it!
  • The leftover dandelion leaves can be eaten in salads just like spinach. 
  • Add dandelion syrup to teas or drinks as a sweetener!

FAQs About Homemade Dandelion Syrup

What Is Polish Dandelion Syrup Called?

Polish dandelion syrup is called syrop z mniszka lekarskiego or syrop z mlecza. 

When Are Dandelions In Season?

Dandelions are in season from late April till the end of May.

What Parts Of The Dandelion Can I Eat?

The whole of the dandelion is edible, from flowers to stem. The stem is a bit bitter, so we don’t use it. The leaves we use in salads just like we use kale or spinach. They can be cooked or raw. The flowers of course we use to make syrups, honey, or jams. 

Where To Buy Dandelions?

You don’t have to buy dandelions. Just drive out to the country to collect them from the wild. But if you live in a place where dandelions are scarce, try to get them from the local farmer’s market or from the organic store nearest you. 

How To Store Dandelion Syrup?

Once you have bottled the dandelion syrup, store it in a cool dry place till you use it. Basements and fridges are perfect! The dandelion syrup will last for months. Refrigerate once the bottle is opened. 

Homemade Dandelion Syrup Recipe

Yield: 3-4 jars (8oz)

How To Make Dandelion Syrup? Homemade Dandelion Syrup Recipe

How To Make Dandelion Syrup? Homemade Dandelion Syrup Recipe

The dandelion flower syrup or syrop z mlecza is a traditional Polish syrup made with dandelion petals. Tasty and delicious, this spread also has medicinal properties!

Prep Time 10 minutes
Cook Time 45 minutes
Additional Time 1 day
Total Time 1 day 55 minutes

Ingredients

  • 300-500 dandelion flowers (4 cups/ 8.5oz / 240g)
  • 4 cups of water
  • 5 cups of sugar
  • juice of 2 lemons

Instructions

  1. Wash dandelion flowers, then cover them with cold water.
  2. Bring to boil and cook for 20 minutes. Let it cool down then put the pot in the fridge for 1 day.
  3. The next day, cook the flowers again for 20 minutes. Let it cool down.
  4. When the mixture is cold, drain it.
  5. Squeeze the remaining juice from the flowers using gauze or strainer (press the flowers on the strainer using your hand or spoon until they are completely dry).
  6. When the juice is clear, add sugar, and the juice of 2 lemons, and bring to boil. Cook slowly, stirring from time to time to make sure sugar doesn't stick to the bottom of the pot.
  7. The syrup is ready when the sugar is dissolved (after about 5 minutes). You may cook it longer if you want your syrup to be thicker.
  8. Pour the hot syrup into clean jars, then twist off.
  9. When the jars are cold, place them in the cold place (basement, fridge, etc.)

Nutrition Information:

Yield:

100

Serving Size:

1

Amount Per Serving: Calories: 40Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 2mgCarbohydrates: 10gFiber: 0gSugar: 10gProtein: 0g

These data are indicative and calculated by Nutritionix

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