Dandelion Honey with Lemon
Delicious "honey"! An unusual and simple recipe! It turns out wonderfully tasty, and it's an inexpensive, easy way to make it. (Dandelion honey is a syrupy jelly made from dandelion flowers — not real bee honey.)
Cooking method
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Step 1:
Gather 200 dandelion flower heads.
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Step 2:
Rinse them and pull the yellow petals away from the green base.
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Step 3:
Cover the petals with cold water, add the lemon juice, roughly chopped lemon zest, and the sugar. Stir well, bring to a boil, and simmer over low heat for 5 minutes.
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Step 4:
Cool it down and let it steep in the refrigerator for 24 hours.
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Step 5:
Strain the infusion through several layers of cheesecloth.
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Step 6:
Discard the leftover pulp; we'll turn the syrup into dandelion honey.
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Step 7:
Bring the syrup to a boil and cook over low heat for 40 minutes, skimming off any foam as it forms.
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Step 8:
Pour the "honey" into prepared sterile jars and seal with sterile lids.
- Wrap the jars up to cool, then move them to their permanent storage spot.
Caloric content of the products possible in the composition of the dish
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Water - 0 kcal/100g
- Dandelion - 45 kcal/100g
