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Dandelion and Ginger Cordial

After running out of Dandelion Flower Cordial I decided to adapt the recipe a little to add some extra oomph for my next batch. As such the recipe is very similar.

  • Due to no preservatives or additional ingredients, this cordial has a high sugar content to prevent it from going bad.
  • Dandelion flowers can be collected around March to April when the sun is in full swing to ensure the flowers are out and full of goodness.
  • Can also double as a great hot tea drink to combat colds, enjoy with hot water and a slice of lemon.

Ingredients

  • 100 Dandelion Flower Heads at least – the more the better
  • 1kg Demerara brown sugar estimate
  • half a lemon
  • Knob of fresh Ginger Root

Method

Collect at least 100 dandelion flower heads fully opened and trim off the green bases. It’s okay to get a few green bits in with the petals and they usually get in the way.

dandelion flowers

Give the petals a quick wash/rinse but be careful not to loose all the flavour!

 

dandelion flowers

Grate the ginger with a fine tooth grater and squeeze out the ginger juice into a saucepan.

Boil the petals and ginger juice with roughly 1 pint of water and allow to cool and steep overnight in a covered bowl.

Add the juice from a half a lemon and strain out the petals thoroughly.

Weigh the liquid (a bit tricky I know) and for every 1g of liquid you have created add 0.95g of sugar. You can use different sugar types if you prefer but they will affect the flavour, this time I used Demerara Brown sugar for a more caramel flavour.

Stir in the sugar and gently heat until dissolved (do not boil).

Pour contents into bottles and seal.

dandelion and Ginger Cordial

One thought on “Dandelion and Ginger Cordial

  1. […] of pressed dandelion petals (follow the instructions for how to prepare the petals in our post on dandelion cordial if you are […]

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