Ingredients:
2 cups of dandelion petals (green parts removed)
2 cups of water
2 slices of lemon OR a teaspoon of lemon juice
Vanilla essence (not essential, but recommended)
1.5 cups of granulated sugar
Method:
- Soak the dandelion petals in water for up to 5 minutes to allow any insects to exit the plants, then drain off the water.
- Place the petals in a heavy saucepan along with the water, lemon and 2 drops of vanilla essence.
- Bring to a boil, then reduce the heat down to a simmer for 15-20 minutes.
- Remove the pan from the heat, place a lid on and leave the mixture to steep for 4-6 hours to make a “tea”. This will help the water draw as much flavour out of the petals as possible and allow the floral notes to develop.
- After steeping, strain the “tea” into a separate, clean pan through a cheesecloth, sieve or even a clean tea towel. I would also recommend squeezing the petals to get as much flavour in your “tea” as possible.
- Discard the solids, or save the petals for a separate recipe like dandelion fritters (bear in mind they won’t be as flavourful now however).
- Bring the tea to a low boil and gradually add your sugar, stirring as you go until the sugar is fully dissolved.
- Lower the heat right down and allow the mixture to simmer until it becomes a thick syrup. This should take between 30 minutes to an hour. It will also continue to thicken as it cools so don’t allow your mixture to get too stiff.
- Pour the hot mixture into a sterilised, clean, heatproof jar and seal with the lid (Kilner jars are great for this, as are old jam or sauce jars!). Leave to fully cool down and enjoy your dandelion honey!