An ideal vegan honey substitute is dandelion honey. For this purpose, a brew of dandelion blossoms is simmered together with some sugar and some lemon peel to a honey-like consistency. The dandelion, in Latin Taraxacum officinale, is extremely healthy. In addition to vitamins, it contains bitter substances and tannins, trace elements and minerals. The bitter substances help especially with stomach, intestinal and biliary problems. However, its consumption is also recommended for rheumatism and obesity. The young leaves are ideal as a salad and its roots, harvested in autumn, make an ideal substitute for coffee.
10 handfuls of dandelion flowers (about 150 grams)
1 litre of water
About 900 grams of raw cane sugar (each 1:1 to the strained liquid)
Zest of an unwaxed lemon
1. Snap off the dandelion blossoms with the yellow ray blossoms and the green cup above the stem, the milky sap of which is toxic for children.
2. Shake out the flowers and check for insects.
3. Put the flowers in a high pot and cover with the water.
4. Boil the flowers with the lid closed and simmer for 5 minutes.
5. Let the flower stock stand overnight.
6. Strain through a sieve, gently squeeze out the flowers and measure the liquid.
7. Pour the stock into a tall saucepan and add the grated peel of an unwaxed lemon.
8. Add the same amount of raw cane sugar in a ratio of 1:1 to the liquid.
9. Let it simmer down to the desired honey consistency while stirring repeatedly.
10. To do this, carry out a gelling test on a cold plate.
11. Fill into sterilized jars. The dandelion honey keeps well for at least a year.
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