Dandelion Honey Recipe

Dandelion Honey Recipe


2 cups of dandelion petals (green parts removed)

2 cups of water

2 slices of lemon OR a teaspoon of lemon juice

Vanilla essence (not essential, but recommended)

1.5 cups of granulated sugar


  1. Soak the dandelion petals in water for up to 5 minutes to allow any insects to exit the plants, then drain off the water.
  2. Place the petals in a heavy saucepan along with the water, lemon and 2 drops of vanilla essence.
  3. Bring to a boil, then reduce the heat down to a simmer for 15-20 minutes.
  4. Remove the pan from the heat, place a lid on and leave the mixture to steep for 4-6 hours to make a “tea”. This will help the water draw as much flavour out of the petals as possible and allow the floral notes to develop.
  5. After steeping, strain the “tea” into a separate, clean pan through a cheesecloth, sieve or even a clean tea towel. I would also recommend squeezing the petals to get as much flavour in your “tea” as possible. 
  6. Discard the solids, or save the petals for a separate recipe like dandelion fritters (bear in mind they won’t be as flavourful now however).
  7. Bring the tea to a low boil and gradually add your sugar, stirring as you go until the sugar is fully dissolved.
  8. Lower the heat right down and allow the mixture to simmer until it becomes a thick syrup. This should take between 30 minutes to an hour. It will also continue to thicken as it cools so don’t allow your mixture to get too stiff.
  9. Pour the hot mixture into a sterilised, clean, heatproof jar and seal with the lid (Kilner jars are great for this, as are old jam or sauce jars!). Leave to fully cool down and enjoy your dandelion honey!
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