Well hello spring! It's about time, and yeah, it's about time I post something again.
I know. Lots going on here, all good, just super busy. But spring is here and with it brings our annual violet and dandelion picking to make our favorite syrups.
Last year I went on an adventure to create a new dandelion syrup but ran out of an abundant supply of flowers before I could perfect it.
Now it's ready and I had to share because pancakes and french toast are just lovely with this syrup.
New to floral syrups? Here's some of my past posts to get you up to speed...
Beautifully Simple Violet Syrup - Simple, easy, and so pretty, used exclusively in our home to make Violet Lemon Seltzers
Violet Jelly - Another favorite, very delicate in flavor and fabulous on buttery breads and toasts
Violet Syrup - a much thicker almost honey like syrup, than the simple violet syrup above. Was my first go around with it, and although we mainly make the simple syrup anymore, it's a great tutorial for first timers with picking and processing the flowers.
Dandelion Syrup - OMG yes! Thick and honey-like, this stuff is wonderful. Spread on toast with butter or warmed to thin it some to use on pancakes or french toast, it's a spring must in our house.
Floral Syrups - Things you should know - Must read for first timers and those considering canning floral syrups. While not approved by the USDA for canning, many do and usually no issues occur, but living in the woods, it turned out that for us, water bath canning did not seem to go well.
And with that out of the way, I introduce to you our newest favorite breakfast syrup...
Cinnamon Vanilla Dandelion Syrup
- 4 cups fresh picked, tightly packed Dandelion blossoms (new blossoms not one's close to going to seed, you do not need to pull the green base off)
- 2 cups boiling water
- 1 cinnamon stick
- 1/2 vanilla bean, seeded and sliced open lengthwise
- 2 cups raw cane/turbinado sugar (white is fine too, but raw adds a lovely flavor)
- 1/2 tsp lemon juice
Place flowers and cinnamon stick into a heat proof, non-reactive bowl or jar.
Pour 2 cups boiling water over flowers, press down to submerge. Cover and let sit at least 8 hours or overnight, 12-18 is just right.
Remove cinnamon stick and Drain through sieve, gently pressing flowers to release liquid.
Drain a second time through a coffee filter to remove any debris, and pollen.
Measure liquid, you should have nearly two cups, add a bit more water if needed to equal 2 cups.
Add to medium non-reactive pot and add sugar, vanilla bean seeds and pod.
Bring to a boil over medium high heat stirring until all sugar is dissolved. Boil for 5 minutes.
Remove from heat, stir in lemon juice and let cool.
Remove vanilla bean and pour into a clean sterile jar, and refrigerate up to one month. (or longer if you are daring like us, but really, if things are looking gross, don't eat it)
This is a thinner syrup than my other recipe but is perfect right out of the fridge on pancakes and french toast, but warming it up is even better. :) Enjoy!
***Though tempting, never ever pick flowers from the roadside or treated lawns and meadows as the chemicals in these areas are not to be digested. Choose areas away from streets and areas that are treated with any sort of chemical or exposed to road or farm field run-off.
***recipage.com is giving me trouble today, as soon as I can get things to work I'll get this recipe added to make it searchable on here.