Vegan Dandelion "Honey"
This dandelion syrup has the wonderful floral flavour of honey. Use it in the same way you would any other natural sugar.
Servings: 1 jar
Equipment
- 350ml jam jar
- Muslin / cheese cloth
Ingredients
- 3-4 cups dandelion heads stalks removed
- 350 grams water (see note 1)
- 1 lemon sliced
- 1 vanilla pod split in half
- 350 grams white sugar
Instructions
- Rinse the dandelion heads gently to remove any small bugs and other pollutants.
- Place the dandelion heads in a sauce pan along with the water, lemon and vanilla pod.
- Bring the water to a simmer and leave gently bubbling for 30 minutes.
- Take the saucepan off the heat and leave overnight to steep (12 hours).
- Strain the liquid through muslin / cheese cloth to remove the dandelion heads, lemon and vanilla pod. (Make sure you give it a good squeeze to get all of the flavour and liquid out!)
- Pour the liquid back in to the saucepan along with the sugar and bring to the boil.
- Reduce the heat and let it simmer for 1 hour, stirring regularly. During this time the mixture will thicken and turn to syrup.
- (Optional) if you have a sugar thermometer you can check that the sugar syrup has reached 110C before taking off the heat and pouring into a sterilised jar.
- Once the syrup has thickened to your desired level of thickness, pour into a sterilised jar.
- Immediately close the lid and leave to cool, as the dandelion honey cools you will hear the lid "pop" as it creates an air tight seal.
Notes
Note 1:
It may seem a little odd weighing your water but you want equal weight of sugar to water. Water should weigh 1 gram per millilitre but I always weigh just in case!