Homemade Dandelion Syrup Recipe: A Vegan Honey Substitute

Ingredients

• 12 ounces dandelion flowers
• water
• 1.5 cups raw cane sugar, or more to taste
• 1 lemon, juiced

Instructions

1. Carefully remove dandelion petals from the stems, wearing gloves to prevent staining. Measure out 5 ½ ounces of petals, discarding any stems and leaves.
2. Place the dandelion petals in a container and cover them completely with water. Cover the container and let it steep in a cool, dark place for up to 24 hours.
3. Strain the mixture through a fine-mesh sieve into a saucepan, squeezing the petals to extract as much liquid as possible. Add the sugar and lemon juice, then bring the mixture to a boil over medium heat. Simmer uncovered for about 45 minutes, until a thin syrup consistency is achieved. Allow the syrup to cool, which will thicken it slightly.
4. Transfer the cooled syrup into a bottle and store it in the refrigerator. This homemade dandelion syrup will stay fresh for up to 1 month.

Nutrition

• Calories: 21 kcal
• Fiber Content: 0 g
• Sugar Content: 5 g
• Sodium Content: 2 mg
• Protein Content: 0 g
• Carbohydrate Content: 6 g
• Unsaturated Fat Content: 0 g