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

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Dandelion Syrup (Dandelion Honey)

Photo Credit
Ulyana Khorunzha/Shutterstock
Category
Pickles and Preserves
Course
Breakfast & Brunches
Preparation Method
Boil
April 26, 2022
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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 an old-style European favorite!

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.

 

Ingredients
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
Instructions

Harvest dandelions! Note: You can harvest in advance of making this syrup. Put blooms in an air-tight freezer bag in the freezer until you’re ready to get started.

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.)

Add flower heads and water to a pot. Bring to a boil, and let it boil for 30 seconds to a minute.

Then remove the pan from the heat and steep over night (or at least 8 hours).

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.

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.

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 class jar or container and leave to cool completely. It can keep in the fridge for up to a month.

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Comments

Beck (not verified)

1 year 1 month ago

Can this be processed via water bath or pressure canning to make it shelf stable? TIA

Faith Warmheart (not verified)

2 years 1 month ago

Is this recipe safe for water bath canning?

A ROCKWELL (not verified)

2 years 1 month ago

I will make Dandelion Tea as a Solar Tea; Blossoms in water; mason jar; put in sun for 4 hours for Dandy Tea;

Lynda Tock (not verified)

3 years ago

At the beginning of the recipe you say to put dandelions in a large pot and boil. Does large pot mean much water, or just the 1 1/2 cups you have in the ingredients?

Good question. You add the petals and the 1-1/2 cup water to the pot. The petals should be covered in water. If this is not enough water, add a little more, enough to cover. 

OklahomaJamie (not verified)

3 years ago

Just wondering if it tastes like syrup or does it have a green taste to it from the dandelions?

It taste wonderful! A light floral flavor similar to many honeys made from flowering plants. Maybe a bit nutty? A bit lighter than honey in texture. It is important to remove green stem and flower head base, and use just the petals. The base of the flower head contains a bitter liquid. You don’t want that bitterness to ruin the flavor. So as long as you do that, no, it doesn’t have a green taste at all. 

Sandra Oram (not verified)

3 years ago

Love it