Dandelion Honey
This sweet, sticky dandelion honey is a floral, bee-free syrup made from foraged petals — a vegan twist that tastes surprisingly close to the real thing!
Servings: 16 Tbsp
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
Serving: 1Tbsp | Calories: 57kcal | Carbohydrates: 15g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 3mg | Potassium: 30mg | Fiber: 1g | Sugar: 14g | Vitamin A: 349IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg