Description
Dandelion Honey is a delightful homemade honey substitute made from fresh dandelion flowers, water, lemon juice, and sugar. This vegan-friendly floral syrup captures the essence of spring and can be used as a sweetener for tea, toast, or baking. The process involves simmering and steeping dandelion petals to extract their flavor, then reducing the infused liquid to a thick, syrupy consistency that mimics honey.
Ingredients
Scale
Ingredients
- 4 cups fresh dandelion flower heads (yellow parts only, no stems or green parts)
- 4 cups water
- 1 tablespoon lemon juice
- 4 cups granulated sugar
Instructions
- Rinse the Dandelion Flowers: Gently rinse the dandelion petals in cold water to remove any dirt or insects, ensuring only the yellow parts are used.
- Simmer the Flowers: In a large pot, combine the rinsed dandelion petals and water. Bring the mixture to a boil, then reduce the heat and simmer gently for 30 minutes to extract the floral flavors.
- Steep Overnight: Remove the pot from heat and allow the mixture to steep for at least 6 hours or overnight to deepen the infusion.
- Strain the Liquid: Strain the infused liquid through a fine mesh sieve or cheesecloth, pressing the petals to extract as much liquid as possible. Discard the used petals.
- Add Lemon and Sugar: Return the strained liquid to the pot. Stir in the lemon juice and granulated sugar until fully combined.
- Reduce to Syrup: Bring the mixture to a boil again, then reduce heat and simmer gently for 45 minutes to 1 hour. Stir occasionally and simmer until the mixture thickens to a syrupy consistency. To test, place a drop on a cold plate; it should thicken as it cools.
- Jar and Store: Pour the hot dandelion honey into sterilized jars, seal, and allow to cool to room temperature before storing. Keep refrigerated and use within 3 months.
Notes
- Harvest dandelions from areas that have not been treated with pesticides or chemicals to ensure purity and safety.
- This honey substitute is ideal for sweetening tea, spreading on toast, or incorporating into baked goods.
- Store the syrup refrigerated for up to 3 months for best quality.
- Test the syrup thickness carefully to achieve the perfect consistency similar to real honey.
