Dandelion syrup is a great homemade honey substitute for vegans made with the yellow parts of the dandelion blossoms for a floral-flavored tasty syrup.
Preparation Time
10 mins
Cooking Time
45 mins
Total Time
55 mins
Calories
21 Calories
Recipe Instructions
Step 1
Transfer dandelion petals to a container and cover completely with water. Cover and steep in a cool, dark place, up to 24 hours.
Step 2
Drain through a fine-mesh sieve into a saucepan, squeezing petals as dry as possible with your hands. Stir in sugar and lemon juice and bring to a boil over medium heat. Simmer uncovered until a thin syrup forms, about 45 minutes. Cool until syrup thickens slightly.
Step 3
Pick dandelion petals off the stems. Wear gloves to avoid staining your hands. Measure 5 ½ ounces of petals and discard the stems and leaves.
Step 4
Pour into a bottle and store in the refrigerator. The syrup will keep for up to 1 month.
