Dandelion Honey
A simple homemade dandelion honey recipe made from fresh wild flowers, with a light floral flavour and a smooth, honey-like sweetness. A great vegan alternative to traditional honey.
Ingredients
- 100-150 fresh Dandelion flower heads
- 500 ml water
- 350 g granulated sugar
- half a lemon sliced
Instructions
- Shake the dandelion flowers gently to remove insects. Do not wash. Spread on kitchen paper for 1–2 hours to allow any remaining bugs to leave.
- Roughly trim away the green base (involucre), keeping mostly the yellow petals.
- Place the prepared flowers in a saucepan with the water and lemon slices. Bring to a gentle simmer and cook for 5 minutes.
- Remove from heat and leave to steep for at least 2–4 hours, or overnight for a stronger flavour.
- Strain through a sieve or muslin cloth, pressing to extract all liquid. Discard solids.
- Return the liquid to the pan. Add sugar and heat gently until dissolved, then simmer uncovered until reduced and slightly thickened.When it starts to bubble aggressively on even a low heat, you have reached around the right thickness.
- Test on a cold plate. The syrup should be thick but pourable. It will thicken further as it cools.
- Pour into clean, sterilised jars while hot and close the lid loosely, and seal fully when cold.
Notes
Variations
- Apple dandelion honey
Add a few chunks of apple during the infusion. This adds a mild apple flavour and the pectic with turn the honey slightly jelly like - Floral blend
Mix in a small amount of other edible flowers (such as elderflower or lavender) to create a more complex aroma.
Storage & Freezing
- Store in a sealed jar in a cool, dark place for 2–3 months, or refrigerate once opened
- If it crystallises, gently warm to loosen