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Dandelion Honey

Updated: May 18, 2022




Ingredients

3 cups of Dandelion petals

3 cups of water

Half a lemon

Sugar (in step 4, you will weigh the dandelion water and use the same weight of sugar)

Equipment

Scale

Saucepan

Measuering Cup

Mesh Strainer




First things first, head outdoors and collect a bowl full of fresh dandelion flowers. Do make sure the area you're picking the flowers from is clean and unpolluted.

Leave some dandelions and do not pick all of them.


Once you have the flowers, put them in a bowl and let them sit for a little while. This is to make sure any little bugs in the dandelions have time to run away.


Prepping the dandelion Once some time has passed, take the dandelion flowers and remove their petals.


Cooking the dandelion

Take a saucepan and add three cups of water to it.

Place the petals in the saucepan and squeeze half a lemon of lemon juice on top.

Now, bring to boiling point and then simmer for about 30 minutes (or more).


Prepping the syrup

Strain all the mixture through a sieve into a bowl, making sure you give it a good squeeze to get all the liquid out. Discard the petals.


Now you will be left with a yellow liquid, this is your dandelion water. Weigh the dandelion water and prepare a second bowl with the same weight of sugar.


Adding the sugar

Return the dandelion water to the saucepan. Once the dandelion water is boiling add the sugar you weighed out in the previous step and give the mixture a stir.

Continue to stir this mixture until the sugar has fully dissolved and the dandelion syrup has thickened up a little. The syrup will continue to thicken as it cools down.


Storing the honey

Pour all your dandelion honey into a glass jar and leave it too cool.




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