Dandelion Cordial

The instantly recognizable bright-yellow flowers of the dandelion can be harvested later to make a good old-fashioned cordial.

  • Servings: 8
  • Yield: Makes 4 cups
Dandelion Cordial

Source: Martha Stewart Living, April 2008


  • 1 lemon
  • 1 1/2 cups water
  • 3 cups dandelion blossoms (yellow and white parts only)
  • 1 cup sugar
  • 3 cups vodka


  1. Using a vegetable peeler, remove zest from lemon, and cut into matchstick-size strips. Reserve lemon for another use.

  2. Bring water and blossoms to a boil in a medium saucepan. Reduce heat to medium, and simmer for 3 minutes. Remove from heat, cover, and let stand for 10 minutes. Strain through a fine sieve, pressing solids. Discard blossoms.

  3. Add sugar. Stir to dissolve, returning to pan and warming over low heat if necessary. Add lemon zest and vodka. Pour into a resealable jar, and seal tightly.

  4. Serve cold, stirring well just before pouring.

Cook's Notes

Refrigerate for up to 2 weeks, stirring or shaking every few days.


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