season April
difficulty Easy
persons For the pantry
time 0 min.

Dandelion soda

Ingredients
  • 300 g dandelion heads
  • 2 g salt
  • 2 tablespoons flower honey
  • 3 l water
  • 1200 g sugar
  • juice from 6 lemons
  • dash of saffron (5-6 strings)
Equipment
  • Sodastream or similar product, if you want to carbonate the drink.
Directions
  1. Start by seperating the yellow flowers from the rest of the dandelion plant. Place in a bowl.
  2. Boil water. Pour over the flower heads.
  3. Add lemon juice, saffron, and salt. Stir well. Refrigerate the liquid overnight.
  4. Strain the juice. Bring to a boil with sugar and honey.
  5. Let juice cool, then pour it into a bottle.
  6. If you find the juice too intense, dilute it with additional water.
  7. You can drink the juice flat as it is. Alternatively, you can carbonate it by using a soda stream or by diluting the juice with carbonated water.
  • Tips

    This recipe also works with other flowers. The juice goes quite well with alcohol in a cocktail.

  • Thorsten Schmidt

    Restaurant Barr

    Thorsten Schmidt is a Danish chef known for his sense of culinary adventure and love for experimentation. Raised in Jutland and trained in both Germany and France, Schmidt believes food to be a potential vehicle of cultural identity, pride and nostalgia. His former restaurant, Malling & Schmidt, served some of the most influential and inventive Danish food in the country. Schmidt is now a co-founder and partner of restaurant Barr. A collaboration between Schmidt and René Redzepi in the former noma restaurant space, Barr offers a convivial setting in which to enjoy high-quality comfort food and drink traditions of the North Sea.

    Thorsten Schmidt

    Restaurant Barr

    Thorsten Schmidt is a Danish chef known for his sense of culinary adventure and love for experimentation. Raised in Jutland and trained in both Germany and France, Schmidt believes food to be a potential vehicle of cultural identity, pride and nostalgia. His former restaurant, Malling & Schmidt, served some of the most influential and inventive Danish food in the country. Schmidt is now a co-founder and partner of restaurant Barr. A collaboration between Schmidt and René Redzepi in the former noma restaurant space, Barr offers a convivial setting in which to enjoy high-quality comfort food and drink traditions of the North Sea.

    Ingredient used in Dandelion soda Show all

    Alternative ingredient for use in Dandelion soda