Dandelion Syrup


It has taken me years to perfect my dandelion syrup. Only use the yellow part of the dandelion blossoms, otherwise the syrup will taste bitter. I also try to use as little sugar as possible otherwise it only tastes sweet. It's a great honey substitute for vegans. Store in the refrigerator for up to 1 month.

Prep Time:
10 mins
Cook Time:
45 mins
Additional Time:
1 day
Total Time:
1 day 55 mins
20 servings


  • 12 ounces dandelion flowers

  • water

  • 1 ½ cups raw cane sugar, or more to taste

  • 1 lemon, juiced


  1. Pick dandelion petals off the stems. Wear gloves to avoid staining your hands. Measure 5 1/2 ounces of petals and discard the stems and leaves.

  2. Transfer dandelion petals to a container and cover completely with water. Cover and steep in a cool, dark place, up to 24 hours.

  3. Drain through a fine-mesh sieve into a saucepan, squeezing petals as dry as possible with your hands. Stir in sugar and lemon juice and bring to a boil over medium heat. Simmer uncovered until a thin syrup forms, about 45 minutes. Cool until syrup thickens slightly.

  4. Pour into a bottle and place in the refrigerator.

Nutrition Facts (per serving)

21 Calories
6g Carbs
0g Protein
Nutrition Facts
Servings Per Recipe 20
Calories 21
% Daily Value *
Sodium 2mg 0%
Total Carbohydrate 6g 2%
Dietary Fiber 0g 1%
Total Sugars 5g
Protein 0g
Vitamin C 4mg 22%
Calcium 6mg 0%
Iron 0mg 2%
Potassium 9mg 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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