Recipe for Dandelion Syrup (Dandelion Honey) | Almanac.com

Dandelion Syrup (Dandelion Honey)

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One of our favorite recipes is a Dandelion Syrup (also called Dandelion Honey), which you make from the bright yellow flowers. It’s great over pancakes and waffles or mixed with oatmeal!

Dandelion Syrup is also good as a natural sweetener in tea. Or try Dandelion Syrup in a carbonated drink, which is an old-style European favorite!

Dandelion syrup is a sweet and floral concoction made from the yellow petals of dandelion flowers. To prepare this unique syrup, the petals are infused in water and combined with sugar, creating a golden-hued, fragrant liquid. Dandelion syrup is celebrated for its distinct flavor profile, balancing sweetness with subtle earthy notes. 

Beyond its delightful taste, it is believed to offer potential health benefits, including antioxidants. This versatile syrup can be used as a natural sweetener in various culinary creations, from desserts to beverages.

Note: Dandelion flowers are steeped overnight, so keep this in mind when making this simple recipe. Obviously, do not harvest dandelions from areas that have been sprayed with chemicals.


Dandelion flowers (about 60)
1-1/2 cup water
1 cup sugar
1/4 cup brown sugar (or 1/4 cup honey)
1/2 lemon, juice and zest
  1. Harvest dandelions! Note: You can harvest them in advance. Put blooms in an air-tight freezer bag in the freezer until you’re ready to get started.
  2. Snip off blossoms from the green base into a container. Then rinse the flowers and pat dry. (You can skip this step to retain more of the pollen which is good for the immune system. If you are concerned about bugs, though, inspect closely, or they will also be strained out later.)
  3.  Add flower heads and water to a pot. Bring to a boil, and let it boil for 30 seconds to a minute.
  4. Then remove the pan from the heat and steep overnight (or at least 8 hours).
  5. The next morning, strain the liquid into another pot or bowl. You can strain over a cheesecloth or a fine mesh strainer, squeezing out as much water as you can.
  6. Return the strained liquid to the pot and discard the flowers. Add the sugar, lemon zest, and juice to the pot and simmer for one hour.
  7. Let the syrup cool. Note: The syrup won’t thicken until it has cooled. Once it has cooled, taste it with a spoon. Adjust to taste with sugar and lemon juice.

That’s it!

Transfer to a sterile glass jar or container and leave to cool completely. It can be kept in the fridge for up to a month.

About The Author

Jennifer Keating

Jennifer is the Associate Digital Editor at The Old Farmer’s Almanac. She is an active equestrian and spends much of her free time at the barn. When she’s not riding, she loves caring for her collection of house plants, baking, and playing in her gardens. Read More from Jennifer Keating