Description
Dandelion honey is a plant-based, golden syrup made by simmering dandelion petals with lemon and sugar. It has a light, honey-like flavor with subtle floral notes and makes a great vegan substitute for traditional honey. Plus, it’s a fun way to turn wildflowers into something delicious.
Ingredients
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2 cups fresh dandelion petals (yellow parts only)
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2 1/2 cups water
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1 lemon, sliced (organic if possible)
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2 1/2 to 3 cups granulated sugar (adjust for thickness/sweetness)
Instructions
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Harvest the petals:
Pick fresh dandelion flowers from a clean, untreated area. Pull off just the yellow petals (avoid the green parts—they’re bitter). Measure out 2 packed cups. -
Simmer the petals:
In a saucepan, combine petals, water, and lemon slices. Bring to a boil, then reduce heat and simmer for 30 minutes. -
Steep overnight (optional but recommended):
After simmering, remove from heat and let the mixture steep for 6–12 hours or overnight for stronger flavor. -
Strain:
Strain the mixture through a fine mesh strainer or cheesecloth, pressing to extract as much liquid as possible. Discard solids. -
Make the syrup:
Return the strained liquid to a clean saucepan. Add sugar and stir over medium heat until dissolved. Simmer gently (don’t boil too hard) for 30–60 minutes, or until it thickens to a honey-like consistency. Keep in mind it will thicken more as it cools. -
Bottle and store:
Pour into sterilized jars and seal. Let cool completely before storing. Keep in the fridge for up to 3 months.
Notes
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Flavor Tips: For a more honey-like taste, you can add a splash of vanilla extract or a pinch of turmeric for color.
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Use in Place of Honey: Great in tea, baking, or drizzled on pancakes or yogurt.