Dandelion Syrup

This Dandelion Syrup (sometimes called Dandelion Honey) is a wonderfully sweet concoction that is perfect for drizzling over ice cream, speading on hot buttered toast, or using as a cordial base for refreshing springtime drinks. Dandelions are everywhere and are a foraging superfood, so you shouldn't have any problems finding enough heads to make this!


Prep Time: 30 Mins

Cooking Time: 60 Mins

Steeping Time: 12-24 Hours (Optional)

Quantity: Makes 500ml of Syrup

  • Foraged Dandelion Heads (Approx 60 heads).
  • 400ml Water
  • 190g Caster Sugar
  • 190g Brown Sugar
  • Juice and Zest of half a Lemon


  1. Harvest and wash the Dandelion heads. Using scissors, cut off the yellow petals, discarding the bitter green base of the flower. Try to avoid as much green as you can. A few bits here and there is ok, but on the whole, try to keep you wild flower mix as yellow as possible!
  2. Place the heads in a saucepan and add the water. Bring to the boil, simmer for 5 minutes, then remove from the hob.
  3. OPTIONAL: For a more intense flavour, leave the mixture to steep in a cool place overnight.
  4. Strain the contents into a measuring jug through a tight-mesh seive or cheesecloth to remove all traces of the dandelions. You can squash them down to extract as much liquid as possible.
  5. Put the strained liquid back into a saucepan on the hob and add the Lemon Zest and Juice, the Caster Sugar, and the Brown Sugar.
  6. Bring the mixture to the boil, stirring until all the sugar has dissolved, and leave the mixture to simmer for about 60 mins.
  7. Remove the syrup from the boil and allow to cool slightly, before straining into a sterilised bottle or jar. Once cooled fully, the srup will thicken.
  8. The syrup will keep keep in the fridge for 6-7 weeks.