Description
A floral, golden syrup made from dandelion petals — this all-natural, vegan “honey” is rich, fragrant, and perfect as a sustainable sweetener for tea, toast, or baking. A delicious way to use wild spring dandelions!
Ingredients
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4 cups dandelion petals (just the yellow parts, green removed)
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4 cups water
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3 lemon slices (about ¼-inch thick)
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½ vanilla bean, split in half (or 1 tsp vanilla extract)
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2½ cups granulated sugar
Instructions
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Rinse dandelion petals gently in cold water to remove any dirt or bugs. Let them drain.
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In a saucepan, combine petals, water, lemon slices, and vanilla bean. Bring to a boil.
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Reduce heat and simmer for 30 minutes. Remove from heat and let steep for another 6–12 hours for maximum flavor.
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Strain the mixture through cheesecloth or a fine mesh sieve, squeezing out as much liquid as possible. Discard solids.
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Return the liquid to the saucepan. Add the sugar and bring to a boil, stirring to dissolve.
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Reduce heat and simmer uncovered for about 45–60 minutes, or until the mixture thickens to a honey-like consistency (it will thicken more as it cools).
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Pour into sterilized jars and seal. Store in the refrigerator for up to 2 months.
Notes
Only harvest dandelions from pesticide-free areas
For deeper flavor, let the petals steep overnight.
Add ginger or herbs for unique variations.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes (including simmering and steeping)
- Category: Condiments, Homemade Sweeteners
- Method: Boiling, steeping
- Cuisine: Foraged, Vegan