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Despite the name this recipe is really dandelion syrup - not true honey. However the taste and appearances are so similar to a sweet floral honey that you can be forgiven for calling it honey. It is a popular alternative to traditional honey for vegans or those with allergies to bee products. Dandelions are abundant for most of the summer and as long as you forage considerately and only pick one flower in twenty, there will be plenty for the bees. Pick them early on a dry sunny day to ensure they are full of nectar and pollen for maximum flavour and health benefits. Dandelion honey is a tonic for the liver and digestive system aiding absorption and detoxification.

INGREDIENTS :

100 Dandelion flowers

2 slices lemon 350 ml water

Approx 300g organic sugar.

METHOD :

Shake the flowers and leave aside for 30 minutes for any insects to get away. Then remove any long stalks but don't worry about the flower bases.

Put the flowers and lemon in the water, bring to the boil and simmer gently for fifteen minutes. Remove from heat and leave to infuse overnight.

The next day strain the flowers and lemons through a fine sieve or muslin squeezing out as much juice as possible.

Weigh the resulting liquid and for each 1ml add 1gm sugar

Bring slowly to the boil and simmer for 15-30 minutes until the syrup thickens.

Use in any way that you would use conventional honey. Great on porridge or as a tea sweetener.

Watch Fran make it here