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Image of dandelion honey being scooped out of a glass jar.

Dandelion Honey

4 from 1 vote
This honey is perfect for your springtime cocktails.
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Prep Time 1 hour
Cook Time 1 hour
Steeping Time 6 hours
Total Time 8 hours
Course cocktail, dessert, ingredient
Servings 5 cocktails
Calories 85

Equipment

  • 1 Medium Saucepan
  • 1 Whisk
  • 1 Sterilized Glass Jar

Ingredients
  

  • 1 cup dandelion petals
  • 1 cup water
  • 1/4 tsp vanilla extract
  • 2 lemon slices
  • 1/2 cup sugar may need more or less depending on final dandelion water amount

Method
 

  1. Add dandelion petals to a saucepan with 1 cup water, 1/4 tsp vanilla, and two lemon slices. Bring to a boil, then cover, lower the temperature, and simmer for 30 minutes, stirring occasionally. You can add a little water (up to 1/2cup) if the liquid evaporates too quickly. Turn off heat, keep covered, and steep for 4-6 hours. The longer you steep, the stronger the flavor.
  2. When the steep time is over, strain through a cheesecloth or mesh strainer, gently squeezing to remove as much liquid as possible. You should end up with about 1/2 cup of dandelion water. Add the water and 1/2 cup of sugar (or an equal amount of sugar to whatever amount of water you ended up with) and bring it to a boil. Lower the temperature and then simmer until thickened— you can test the viscosity by dipping a spoon in and letting it cool slightly. It should resemble fresh, warm honey.
  3. Pour into a sterilized glass jar and place it in the fridge. It should last about six months.