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
- 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!
- Place the heads in a saucepan and add the water. Bring to the boil, simmer for 5 minutes, then remove from the hob.
- OPTIONAL: For a more intense flavour, leave the mixture to steep in a cool place overnight.
- 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.
- 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.
- Bring the mixture to the boil, stirring until all the sugar has dissolved, and leave the mixture to simmer for about 60 mins.
- 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.
- The syrup will keep keep in the fridge for 6-7 weeks.