As delicious as it is beautiful, this espresso martini with Baileys Original Irish Cream!
| Prep Time: | 10 mins |
| Cook Time: | 45 mins |
| Additional Time: | 1 day |
| Total Time: | 1 day 55 mins |
| Servings: | 20 |
| Yield: | 20 servings |
Ingredients
- 12 ounces dandelion flowers
- water
- 1 ½ cups raw cane sugar, or more to taste
- 1 lemon, juiced
Instructions
- Pick dandelion petals off the stems. Wear gloves to avoid staining your hands. Measure 5 1/2 ounces of petals and discard the stems and leaves.
- Transfer dandelion petals to a container and cover completely with water. Cover and steep in a cool, dark place, up to 24 hours.
- Drain through a fine-mesh sieve into a saucepan, squeezing petals as dry as possible with your hands. Stir in sugar and lemon juice and bring to a boil over medium heat. Simmer uncovered until a thin syrup forms, about 45 minutes. Cool until syrup thickens slightly.
- Pour into a bottle and place in the refrigerator.
Reviews
Lovely – make sure you squeeze the petals very very dry.
Great recipe! I did omit the lemon juice because I wanted to be able to taste the dandelions alone. I figured I could always stir in some lemon juice after if I changed my mind. But I love the flavor of the dandelion alone. Tip for the person who complained their syrup was too runny because the recipe doesn’t specify water amount – the point of boiling a syrup down is actually to cook off the water, so if the syrup is too watery, that just means you need to cook it longer. Next time try dipping in a cold spoon; if it coats the spoon, it’s about ready. However, thinner syrup is perfect for cocktails!