This rich and dark flavoured “honey” is actually dandelion flower syrup—no bees were harmed in the making!
Before you begin foraging dandelion flowers, click here to read more about picking wildflowers.
This recipe is easy but takes a bit of time so it’s the perfect thing to make during the Easter holidays.
I went for a lovely stroll in the afternoon yesterday and picked around 100 grams of dandelion flowers. For this recipe you can use the petals only, but I choose to use the whole flower to give it a more dark and rich taste. Don’t use the stems though—they will make it taste bitter.
Just like with real honey this dandelion syrup can crystallise over time. Just heat it au bain marie to make it smooth again, or if you have a microwave proof container, that’ll do the trick too.
It might not be like, the most healthy thing ever. But some days, I just don’t care. This vegan honey is delicious in oatmeal, on your pancakes or just a spoonful in your tea.
Vegan Dandelion Honey
This vegan honey also makes the perfect gift!
- 100 gr dandelion flower heads or petals
- 1 liter water
- 1 kilo of sugar
- 1 slice of lemon
- Rinse the flowers well (especially if you’ve picked them near the side of a road!).
- Fill a skillet with a liter of water and put the dandelions in it for at least 8 hours. I like to leave it overnight.
- Filter and collect the liquid, make sure to squeeze all the liquid from the dandelions. Then sieve it using a cheese cloth to make sure no bits are left.
- Put the liquid back in a clean skillet and heat but do not boil. Add the sugar and a slice of lemon and stir well. Keep stirring and leave for about 45 minutes or until the liquid gets thicker. Don’t worry if your liquid stays runny; while cooling down it will get even thicker.
- When the liquid is thick enough let it cool down and then pour it into preserve jars. Your dandelion honey will last for about six months – store in a cool and dark place. Enjoy!