This golden syrup captures the delicate flavor of dandelion blossoms, making it a delightful alternative to traditional honey. With just a few simple ingredients and a bit of patience, you can enjoy this unique and delicious treat drizzled over pancakes, biscuits, or stirred into tea. Embrace the essence of spring with every spoonful!


– 4 cups dandelion blossoms, tightly packed (make sure they are pesticide-free and away from roadside pollution)
– 4 cups water
– 4 cups granulated sugar
– 1 lemon, thinly sliced
– Optional: 1 teaspoon vanilla extract or a cinnamon stick for added flavor


1. Begin by gently rinsing the dandelion blossoms under cold water to remove any dirt or debris. Pat them dry with a clean kitchen towel or paper towels.

2. In a large saucepan, combine the dandelion blossoms and water. Bring the mixture to a gentle simmer over medium heat.

3. Once simmering, reduce the heat to low and let the dandelion blossoms steep in the water for about 20 minutes. This allows the flavor to infuse into the water.

4. After 20 minutes, strain the dandelion liquid through a fine mesh sieve or cheesecloth into another large saucepan. Discard the dandelion blossoms.

5. Add the granulated sugar and lemon slices to the dandelion liquid in the saucepan. If using, add the vanilla extract or cinnamon stick for extra flavor.

6. Place the saucepan over medium heat and stir the mixture until the sugar has completely dissolved.

7. Once the sugar has dissolved, bring the mixture to a gentle boil. Reduce the heat to low and let it simmer uncovered for about 1 to 1.5 hours, or until it reaches the desired thickness. Stir occasionally to prevent sticking.

8. To test if the dandelion honey is ready, spoon a small amount onto a chilled plate. If it thickens and has a honey-like consistency, it’s done.

9. Once the dandelion honey reaches the desired consistency, remove the saucepan from the heat and let it cool slightly.

10. Carefully transfer the dandelion honey to clean, sterilized jars or containers while it’s still warm. Seal the jars tightly with lids.

11. Allow the dandelion honey to cool completely before storing it in the refrigerator. It will continue to thicken as it cools.

12. Enjoy your homemade Dandelion Honey drizzled over toast, pancakes, yogurt, or used as a sweetener in your favorite recipes!