DANDELION HONEY
1 l pitcher dandelion flower petals
1 l water
1 lemon [juice + zest]
500 g sugar
_ collect dandelion flower heads in full bloom [give the wildlife a chance to flee the scene]
_ cut away all green parts - leaving only the yellow and white flower petals
_ place in a bowl and add water until just covered
[you might need to push them a little to keep them from floating up]
_ leave for 2 hours
_ transfer to a pot, cover and simmer for 20 minutes
_ remove from heat and let the flavors absorb over night
_ next day strain the liquid through a sieve
[if you want your honey to be clear like a jelly strain through a fine meshed cloth, multiple layers of kitchen paper or a coffee filter - if you don’t mind it being a bit murky straining it through a fine meshed sieve will do]
_ add sugar [same weight as liquid], lemon juice and zest
_ bring to a boil
_ simmer until dandelion water begins to thicken [this might take a few hours]
[to check the right texture - transfer a tablespoon of the mixture onto a cold plate and see how you like the thickness - it should be like viscous honey]
[better to end up too runny than with a block of candy - if you feel it is too runny when cold you can always reheat and simmer it a bit longer]
_ transfer to sterile glasses while still hot
_ close tight and keep in a dark spot
LÖWENZAHN HONIG
1 l Glas Löwenzahnblütenblätter
1 l Wasser
1 Zitrone [Saft + Schale]
500 g Zucker
