Description
A delightful homemade Dandelion Honey syrup made by steeping fresh dandelion petals and simmering them with sugar and lemon for a natural floral sweetener. Perfect for drizzling on pancakes, toast, or adding to teas.
Ingredients
Scale
Fresh Ingredients
- 2 cups fresh dandelion petals (yellow petals only, discard green parts)
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest (optional, for added brightness)
- 1 teaspoon vanilla extract (optional, for extra flavor)
Dry Ingredients
- 4 cups water
- 2 cups granulated sugar
Instructions
- Prepare the Dandelions: Collect pesticide-free dandelion flowers and gently pluck only the yellow petals, discarding any green parts to avoid bitterness.
- Make the Infusion: In a large pot, bring 4 cups of water to a boil. Add the fresh dandelion petals, remove from heat immediately, cover the pot, and allow the petals to steep for about 12 hours or overnight to extract the floral essence.
- Strain the Liquid: Using a fine mesh sieve or cheesecloth, strain the petals out of the infused water, retaining only the fragrant liquid for syrup making.
- Cook the Syrup: Return the dandelion-infused water to the pot and simmer over medium heat. Stir in 2 cups of granulated sugar and 1 tablespoon lemon juice. Continue to simmer for 45 to 60 minutes, stirring occasionally, until the mixture thickens into a syrup with your desired consistency.
- Optional Add-ins: For extra depth of flavor, stir in 1 teaspoon vanilla extract and 1 tablespoon lemon zest as the syrup approaches the end of cooking.
- Cool & Store: Remove the pot from heat and allow the syrup to cool completely. Transfer the syrup to an airtight jar or bottle and refrigerate. It will stay fresh for up to one month.
Notes
- Ensure dandelions are collected from pesticide-free areas to avoid harmful chemicals.
- Only use the bright yellow petals; green parts can add bitterness to the syrup.
- Steeping overnight intensifies the floral aroma and flavor.
- Adjust simmering time based on desired syrup thickness; longer simmering yields thicker syrup.
- Store the syrup refrigerated to maintain freshness up to a month.
- Great as a natural sweetener for pancakes, teas, or desserts.
