After sharing with you yesterday some general knowledge about the amazing plant that is the dandelion, today I want to talk about one of the most delicious ways to use dandelion flowers, that is to make a vegan dandelion honey.
I don’t know about you, but personally I always love to have in my fridge or pantry something to drizzle on pancakes, scones, crumbles or fruit salads. I highly recommend this easy trick, because it elevates your desserts, gives them more depth of flavor and the final touch worthy of a restaurant. This vegan dandelion honey is a perfect syrup for all of these purposes.
A simple summer dessert would be a basic fior di latte or vanilla ice cream topped with strawberries or other summer fruits and drizzled with the vegan dandelion honey, the proof is in the pudding!
A few things to remember to make this vegan dandelion honey:
- Pick the dandelions from a clean place, avoid roadsides
- Leave enough dandelions behind for the bees and for the flowers to produce seed, so to ensure the continuity of the species in the area where you’ve foraged
- Depending on how long you boil the syrup, you will have a different consistency as a final result. The more you boil the syrup, the denser the final result will be. I recommend trying to cool a tablespoon of syrup to find out the density of the syrup and decide whether you want to boil it further or not.
Vegan Dandelion Honey
- 100 dandelion flowers
- 1 liter of water
- 5 dl 430 g caster sugar
- Rinse and dry the dandelion flowers
- Detach the petals with the help of a knife and place them in a pot, so that there will be as little as possible of the green stems, as they will add a bitter note.
- Boil 1 liter of water and pour it on the dandelion petals. Cover the pot with a lid and leave it to infuse for up to two days on the kitchen counter.
- Strain the petals with a cheesecloth or a fine sieve, add the sugar to the pot and boil the syrup without a lid for about an hour, or until you reach the desired consistency. The more you boil the syrup, the thicker the end result will be. Remember that the syrup will thicken as it cools down.
- Store in a sterile jar in the refrigerator for up to half a year.
- Use the syrup as you would use honey or maple syrup.
Supported by Taike