April
Easy
For the pantry
0 min.
Dandelion soda
- 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)
- Sodastream or similar product, if you want to carbonate the drink.
- Start by seperating the yellow flowers from the rest of the dandelion plant. Place in a bowl.
- Boil water. Pour over the flower heads.
- Add lemon juice, saffron, and salt. Stir well. Refrigerate the liquid overnight.
- Strain the juice. Bring to a boil with sugar and honey.
- Let juice cool, then pour it into a bottle.
- If you find the juice too intense, dilute it with additional water.
- 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.
