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Sweet, floral, and totally bee-free — this dandelion honey is a 3-ingredient vegan syrup that looks and tastes like the real thing. Use it in tea, baking, or on toast.
Every spring, our garden bursts with bright yellow dandelions — and while most people try to get rid of them, I collect a big bowl to turn into this golden syrup. It’s a simple, 3-ingredient recipe that transforms wild petals into a beautifully floral, thick syrup with notes of honey and citrus. Think of it as nature’s homemade answer to traditional honey, without needing any bees.
You can drizzle this dandelion syrup over pancakes, swirl it into warm tea, or use it in baking just like you would with real honey. It’s one of my favorite ways to preserve spring. And if you’re in the mood for more DIY pantry magic, check out my rose petal jam or fermented garlic honey. They make lovely gifts too!
What you’ll need
- Dandelion Petals: Use just the yellow petals (not the green bits) to avoid bitterness. About 1 cup of loosely packed petals is perfect for a small batch.
- Apple Juice: Acts as both liquid and natural pectin — helping the syrup set with a nice honey-like texture.
- Sugar: Regular white sugar works best here. Other sugars may affect texture and color, so keep it classic if you want that golden honey look.
Optional Add-ins: - Vanilla: A tiny splash adds a soft, creamy note — completely optional but lovely.
- Lemon Juice or Slices: Brightens the flavor and helps balance the sweetness.
For full ingredient details and measurements, check the recipe card below.
How to make dandelion honey
First, collect your dandelions. Pick them in the morning when they’re open and bright — ideally from clean areas away from roads or pets. You’ll want just the flower heads (no stems), and we’ll only be using the yellow petals for the best flavor.
Next, prep the petals. Gently pull the yellow petals away from the green parts. This step takes a little patience but helps avoid bitterness. Some people skip rinsing the petals to preserve flavor, but I like to give them a quick soak in cool water — just in case any little garden visitors are hiding inside.
Simmer the mixture. In a large pot, combine the dandelion petals, sugar, and apple juice. Bring to a gentle boil, then reduce the heat and let it simmer. You’re aiming for a thick, syrupy texture — this can take around 1 hour or more, depending on the size of your pot and the heat level.
Test for doneness. The syrup should coat the back of a spoon. You can also do the “cold plate test” — place a small plate in the freezer for 10–15 minutes, then add a drop of syrup to see how it sets when cooled.
Strain and jar it. Once it’s thickened to your liking, pour the mixture through a fine mesh strainer or cheesecloth. Gently press to extract as much syrup as you can. Transfer the hot syrup into a sterilized jar and seal while hot.
Let it cool, then enjoy! The dandelion honey will continue to thicken as it cools — even more in the fridge.
Recipe tips
- Use just the petals: The green parts (especially the base) can make the syrup bitter. Stick to the yellow petals for the cleanest flavor.
- Don’t over-reduce: The syrup will thicken more as it cools, especially in the fridge. If you cook it down too much, it’ll turn into jelly.
- Cold plate test is your friend: If you’re unsure about the texture, chill a plate in the freezer, drop on a little syrup, and see how it sets — this prevents overcooking.
- Sterilize your jars: This helps the syrup last longer and reduces the risk of spoilage. Always store in a clean, airtight container.
- Optionally, use lemon: A slice or splash of lemon adds flavor but also acidity, which helps balance sweetness and slightly boosts shelf life.
Storage
If sealed in a sterilized jar, your dandelion honey can last for several months — even up to a year — stored in a cool, dark place like your pantry.
Once opened, it’s best to keep it in the refrigerator, where it’ll thicken even more over time. Always check for any signs of mold or spoilage before using.
Tip: If it crystallizes in the jar, gently warm it in a hot water bath to loosen it up again — just like you would with regular honey.
How to use dandelion honey
You can use this vegan dandelion syrup just like regular honey — but it shines most in simple recipes that let its floral notes come through.
- Swirl it into warm drinks like ginger tea or matcha latte.
- Drizzle it over baked oatmeal or a warm bowl of oatmeal porridge.
- Spread on toast with a swipe of homemade cream cheese.
- Use in salad dressings — it’s amazing in a vegan twist on honey mustard.
- Add it to chia pudding or top off your favorite fruit and yogurt parfaits.
FAQs
Not quite. It’s technically a syrup made by infusing dandelion petals with liquid and sugar — but the flavor and color are surprisingly similar to real honey, which is why it’s such a popular vegan-friendly alternative.
This usually happens when the green parts of the dandelion (like the base or sepals) are included. For the best flavor, use just the yellow petals.
If you haven’t reduced the mixture enough, you can return it to a pan to simmer for longer. Just make sure to test it often to avoid over-reducing and burning it.
You don’t have to — cooking will sterilize them — but I usually give them a quick soak to remove any bugs or dirt. Just know that rinsing might wash away some pollen, which adds flavor and helps the syrup set.
Yes! A few readers have had success freezing petals until they have enough to make a batch. Just defrost them before starting, and strain well.
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I’d love to hear how your dandelion honey turned out!
Leave a comment below and let me know — or tag @Alphafoodie on Instagram so I can see your beautiful creations!
Dandelion Honey
Ingredients
- 1 cup dandelion petals
- 1 cup apple juice
- 1 cup sugar
- 1 tsp lemon juice (optional) or 1-2 lemon slices
- 1/4 tsp vanilla extract (optional)
Instructions
- Collect fresh dandelion flowers and remove only the yellow petals.
- Rinse the petals briefly (optional), then drain well.
- In a saucepan, combine petals, apple juice, sugar, and any optional add-ins.
- Bring to a gentle boil, then reduce heat and simmer for about 1 hour, stirring occasionally.
- Check for doneness: the syrup should coat the back of a spoon or pass the cold plate test.
- Strain through a fine mesh sieve or cheesecloth.
- Pour into a sterilized jar while hot and seal. Let cool before using.
- Store sealed in a sterilized jar in a cool, dark place for up to 6–12 months. Refrigerate after opening.
Notes
- Use only the yellow petals to avoid bitterness.
- Syrup thickens more as it cools — don’t over-reduce.
- Cold plate test helps check consistency without overcooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
First time making dandelion syrup it was amazing
Glad to hear you liked it, Tracy!