Dandelion honey

Ingredients for 1 servings:

• 2 handfuls of dandelion heads
• 700 g sugar
• 2 lemons

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Clean the dandelion heads and rinse them briefly and thoroughly. Drain and place on a clean kitchen towel. Gently pat off any remaining moisture with a second towel. Alternate layers of sugar and dandelion heads in a tightly sealed jar. Close the jar, place it in a warm place, and let it stand for 4 weeks. The granulated sugar will gradually liquefy. At the end of the time, the flowers will be firmly coated in the sugar, forming a semi-liquid mass. To finish, squeeze the lemons and add the juice to a wide saucepan. Add the dandelion mixture and melt (do not boil!!!). Strain the mixture through a fine sieve into sterile screw-top jars and seal tightly. The honey will initially be light yellow and runny, but will then thicken and turn golden brown to brownish after longer storage.