Dandelion Honey

Dandelion honey is delicious, sweet, and good for you. You can serve this treat with tea, coffee, or other drinks, and use it as a sweetener in desserts, baked goods, and so on.

prika

Recipe author

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Composition / ingredients

Servings:

Dandelions

Sugar

350

Water

150

Citric acid

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 2 % 1 g

Fats 0 % 0 g

Carbohydrates 98 % 43 g

175 kcal

GI: 9 / 0 / 91

Cooking method

Cooking time: 40 min

Step 1:

Gather the listed ingredients. Pick the dandelion flowers between morning and midday — that's when they're open. Use only the yellow flowers, not the white, fluffy ones. For 350–400 ml of dandelion honey you'll need at least 50 flowers.
Step 2:

Pull the stems off the flowers and rinse them in water. With scissors, cut only the yellow part — the petals — from the heads. That's what gives the dessert its desired yellow color. Try to cut carefully so you don't include the bitter green part of the head.
Step 3:

Put the flower mass in a cauldron or saucepan, cover it with water, and add 1–2 pinches of citric acid. This ingredient is a must — it "sets" the color, gives the honey a lemony note, and keeps the sugar from re-crystallizing. Place the container of flower mass on the stove over maximum heat, bring it to a boil, and simmer for about 2–3 minutes. That's more than enough time for the liquid to turn yellow.
Step 4:

Strain the contents through a fine sieve, removing all the pulp. Throw out the pulp — it's not used again in the recipe.
Step 5:

Add the sugar to the liquid and put the container back on the stove over medium heat. Bring it to a boil and cook until the liquid has reduced by half, about 30 minutes. Without the citric acid the sweet mass will crystallize — that's the kind of granulated sugar they make nowadays, and it's nearly impossible to cook a good caramel from it without adding acid.
Step 6:

When the mass has cooked down and really looks like runny caramel, turn off the heat — but don't let it cool in the pot!
Step 7:

Pour the sweet mass into a jar or another container with a lid — but not a plastic one — and put it in the cold. As it cools, the honey will thicken even more and become viscous and dense.
Step 8:

Once it has, bring the treat from the cold into a warm room and serve it with tea, not forgetting to slice some fragrant lemon. This honey can be added to various desserts and used in marinades, smoothies, and drinks.