Dandelion Cordial

This "jelly" does not require the sterilizing and sealing process commonly used for jams and preserves. Simply keep it refrigerated in an airtight container, and enjoy for up to 2 weeks.

  • 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. Refrigerate for up to 2 weeks, stirring or shaking every few days. Serve cold, stirring well just before pouring.


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