Description
Dandelion Honey is a beautiful vegan alternative to traditional honey, made by simmering dandelion petals with lemon and vanilla to extract their floral essence. This golden syrup is perfect for drizzling over toast, yogurt, or using in teas and baked goods.
Ingredients
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4 cups dandelion petals (yellow parts only, green parts removed)
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4 cups water
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3 lemon slices (1/4-inch thick)
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1/2 vanilla bean, split in half
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2 1/2 cups granulated sugar
Instructions
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Rinse dandelion petals gently to remove dirt or insects. Let them drain in a colander.
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In a medium saucepan, combine dandelion petals, water, lemon slices, and the split vanilla bean.
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Bring to a boil, then reduce heat and simmer uncovered for 30–45 minutes.
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Remove from heat and let the mixture steep for several hours or overnight for deeper flavor.
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Strain the liquid through a fine mesh sieve or cheesecloth, pressing gently to extract all liquid. Discard solids.
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Return the strained liquid to the pot and add granulated sugar.
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Simmer on low, stirring occasionally, until the liquid thickens to a syrupy consistency (30–60 minutes).
- Let cool slightly, then pour into sterilized jars. Store in the refrigerator for up to 2 months.
Notes
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Only use dandelions from untreated lawns or areas free of pesticides.
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The longer you simmer and reduce the syrup, the thicker the final texture.
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You can substitute lemon slices with a few teaspoons of lemon juice if preferred.
- Flavor deepens over time—ideal for mellowing a few days before using.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Condiment
- Method: Simmering
- Cuisine: European