Description
Dandelion Honey is a delightful vegan alternative to traditional honey made from fresh dandelion blossoms! With its golden color and light floral sweetness, this syrup captures the essence of spring. Use it on toast, in tea, or as a sweetener in your favorite recipes. It’s simple, homemade, and perfect for foragers and foodies alike!
Ingredients
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2 cups dandelion flower heads (just the yellow petals, no green parts)
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2 cups water
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1 tablespoon lemon juice (fresh or bottled)
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1 ½ to 2 cups granulated sugar (adjust to desired thickness and sweetness)
Instructions
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Prepare the dandelions: Collect fresh, pesticide-free dandelion flowers. Rinse them gently and let them dry. Pluck the yellow petals from the green base (the green can be bitter).
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Make the infusion: In a saucepan, combine the petals and water. Bring to a boil, then reduce heat and simmer for 20 minutes.
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Steep: Remove from heat, cover, and let the mixture steep for 6–24 hours for maximum flavor.
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Strain: Strain the liquid through a fine mesh sieve or cheesecloth, pressing out as much liquid as possible. Discard the petals.
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Make the “honey”: Pour the strained liquid back into the pot. Add lemon juice and sugar. Bring to a boil, then reduce heat and simmer uncovered for 30–60 minutes, or until thickened to a syrupy consistency (it will thicken more as it cools).
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Cool & store: Let cool, then pour into sterilized jars or bottles. Store in the fridge for up to 2 months.
Notes
The longer you simmer, the thicker the syrup will become—watch closely toward the end to prevent burning.
Use only dandelions from areas free of pesticides or herbicides.
- Prep Time: 30 minutes (plus steeping time)
- Cook Time: 1 hour
- Category: Condiment / Spread
- Method: Simmering / Steeping
- Cuisine: Vegan / Foraged