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Easy Dandelion Honey Recipe - A Simple, Floral Syrup You Can Make at Home

If you’ve ever walked past a lawn sprinkled with bright yellow dandelions, you’ve seen the start of a lovely homemade treat. Dandelion “honey” is a plant-based syrup with a light floral aroma and gentle sweetness. It’s great on toast, swirled into tea, or drizzled over pancakes.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 16 servings

Instructions
 

  • Pick the flowers. Choose fully open, bright yellow dandelions from a clean area away from roads, pesticides, and pet zones. Pick on a dry day if possible.
  • Separate the petals. Pull or trim off the yellow petals and discard the green parts, which can make the syrup bitter. This step takes a bit of time but makes a big difference.
  • Rinse lightly. Give the petals a quick rinse in a colander to remove dust or tiny insects. Don’t soak them too long or you’ll wash away flavor.
  • Make a petal tea. Add the petals and 4 cups of water to a pot. Bring to a gentle simmer, then turn off the heat. Add lemon zest and a few slices of lemon. Cover and let steep for 30–60 minutes. For a stronger flavor, you can steep up to 4 hours or refrigerate overnight.
  • Strain well. Pour the mixture through a fine strainer or cheesecloth into a clean pot. Squeeze the petals gently to get all the liquid. Discard the solids.
  • Add sugar and lemon. Stir in 3–4 cups of sugar and the juice of the lemon. Start with 3 cups; you can add more if you want it thicker and sweeter. If using vanilla or ginger, add it now.
  • Simmer to desired thickness. Bring to a gentle simmer over medium-low heat. Stir often to prevent scorching. Cook 25–40 minutes until it thickens to a syrup. Remember, it will thicken more as it cools.
  • Check consistency. Drop a little syrup on a cold plate. If it slowly forms a bead and doesn’t run all over, it’s ready. If it’s too thin, simmer a bit longer; too thick, stir in a splash of hot water.
  • Remove flavor add-ins. If you added vanilla bean or ginger pieces, take them out.
  • Jar and cool. Pour the hot syrup into clean jars. Let cool to room temperature, then seal and refrigerate.