🌼 Homemade dandelion honey: the golden syrup of spring
A plant-based alternative to honey, fragrant and natural, to prepare with fresh dandelion flowers 🍋🍯
Introduction
The dandelion honey – also known as dandelion flower syrup – is an ancient and natural sweetener, made with a few simple ingredients: water, sugar, lemon, and flowers picked in the spring meadows.
This preparation does not contain actual honey, but its golden appearance, floral aroma, and syrupy consistency resemble it in every way.
Great spread on bread or toast, it is also perfect for sweetening herbal teas, yogurt, cheeses, or baked goods. 🌿
📝 Ingredients
- 1 liter of water
- 300 g of dandelion flowers (only the yellow part)
- 1 kg of sugar
- ½ lemon (organic, washed, and cut into slices)
👩🍳 Step-by-step preparation
- Collect dandelion flowers on a sunny day, preferably in areas away from traffic. Remove the green parts and keep only the yellow part of the flower.
- Pour 1 liter of water into a pot and add the 300 g of flowers.
- Bring to boil for 10 minutes, then turn off the heat and let it
. - The next day, strain the liquid using a clean cotton cloth or gauze, squeezing well to recover all the juice.
- Pour the strained juice into a pot, add 1 kg of sugar and ½ lemon sliced.
- Cook over low heat, stirring regularly, until you obtain a thick syrup but not too thick (otherwise it will crystallize once cool).
- Remove the lemon slices, pour the still-warm dandelion honey into , seal tightly, and let cool.
🍞 How to enjoy it
- Spread on bread, biscuits, or tarts
- To sweeten herbal teas, teas, and infusions
- As a topping for yogurt, fresh cheeses, or pancakes
🫙 Storage
Store the jars in a cool, dry place, away from direct light. Once opened, keep it in the refrigerator and consume within a few weeks.
The image of the dishes is purely indicative and does not necessarily correspond exactly to the recipe
📚 Source: "Once upon a time... the melonz – From tradition to innovation. 149 recipes to rediscover the knowledge and flavors of Valchiavenna"
