Description
This Dandelion Honey recipe transforms fresh dandelion petals into a delightful homemade syrup that mimics the sweetness and texture of honey. Using simple ingredients and a slow simmering process, this natural floral syrup can be used as a honey substitute for sweetening teas, drizzling on toast, or adding a unique flavor to desserts. Perfect for those seeking a plant-based, floral sweetener, this recipe captures the essence of spring blooms in a jar.
Ingredients
Scale
Ingredients
- 2 cups dandelion flower heads (yellow petals only, no green parts)
- 2 cups water
- 1 tablespoon lemon juice (fresh or bottled)
- 1 ½ to 2 cups granulated sugar (adjust to desired thickness and sweetness)
Instructions
- Prepare the dandelions: Collect fresh, pesticide-free dandelion flowers. Rinse them gently under cold water to remove any dirt or insects, then let them dry completely. Carefully pluck the yellow petals away from the green base, discarding the green parts as they can add bitterness.
- Make the infusion: Place the yellow dandelion petals in a saucepan and add 2 cups of water. Bring the mixture to a boil over medium-high heat, then reduce the heat and simmer gently for 20 minutes to extract the floral flavor.
- Steep: Remove the saucepan from heat. Cover it with a lid and let the infusion steep for anywhere from 6 to 24 hours to maximize flavor extraction. The longer it steeps, the stronger the floral notes will become.
- Strain: After steeping, strain the liquid through a fine mesh sieve or cheesecloth into a clean container. Press or squeeze the petals to extract as much liquid as possible. Discard the spent petals.
- Make the “honey”: Return the strained dandelion liquid to the saucepan. Add the lemon juice and granulated sugar. Bring the mixture to a boil, then reduce to a gentle simmer, uncovered, for 30 to 60 minutes. Stir occasionally until the syrup thickens to a honey-like consistency; it will continue to thicken as it cools.
- Cool & store: Remove from heat and let the dandelion honey cool to room temperature. Transfer the syrup into sterilized jars or bottles. Store in the refrigerator where it will keep fresh for up to 2 months.
Notes
- Use only the yellow petals, as the green parts of the flower can impart bitterness.
- The thickness of the syrup depends on cooking time and sugar amount—longer simmering results in thicker honey.
- Steeping time can be adjusted based on how strong you want the floral flavor.
- Store the honey in a sterilized container to prolong shelf life.
- This syrup is a wonderful natural sweetener perfect for teas, pancakes, or drizzling over yogurt.
