Dandelion Syrup Recipe (Tastes Like Honey!)

Dandelions are one of the first signs of spring, and instead of pulling them out of your yard, you can turn them into something delicious—homemade dandelion syrup.

This simple syrup has a light, honey-like flavor and is perfect for sweetening iced tea, lemonade, or even drizzling over pancakes.

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If you enjoy making homemade pantry staples, this is an easy and rewarding recipe to try.

Be sure to browse all of my canning recipes here and my collection of homemade syrup recipes for canning for more ideas.

If you’re new to canning, be sure to read my water bath canning for beginners guide and see the canning supplies you need here before getting started.

Why You’ll Love This Dandelion Syrup 

• Tastes similar to honey
• Easy beginner-friendly recipe
• Great for drinks, tea, and pancakes
• A fun way to use wild edible plants
• Perfect for preserving spring flavors

What Does Dandelion Syrup Taste Like?

Dandelion syrup has a mild, floral flavor that tastes very similar to honey.

You can even enhance the flavor by replacing a small amount of sugar with honey if you’d like a richer taste.

 

Ingredients for Dandelion Syrup

• 4 cups water
• 4 cups sugar*
• 3 cups dandelion flowers

How to Make Dandelion Syrup

Step 1: Harvest and Clean the Flowers

Pick fresh dandelions on a sunny day.

Make sure they:

• Have not been sprayed with pesticides
• Are fully open and clean

Rinse thoroughly to remove dirt and bugs.

Step 2: Make Dandelion Tea

Place dandelions and water in a saucepan and bring to a boil.

Remove from heat and let steep for several hours or overnight.

Step 3: Strain the Liquid

Strain the mixture through a fine mesh sieve or cheesecloth.

Discard the flowers and keep the liquid.

Step 4: Make the Syrup

Return the liquid to the stove and add sugar.

Bring to a gentle simmer, stirring until sugar is fully dissolved.

Remove from heat.

How to Can Dandelion Syrup

If you’re new to canning, read my water bath canning for beginners guide before starting.

Step 1: Prepare Jars

Wash jars, lids, and rings and keep them hot.

Step 2: Fill the Jars

• Pour hot syrup into jars
• Leave 1/2 inch headspace
• Wipe rims clean

Step 3: Seal the Jars

Place lids and rings on jars and tighten finger tight.

Step 4: Process in Water Bath

• Place jars in boiling water canner
• Ensure at least 1 inch of water above jars
• Bring to a boil
• Process for 10 minutes

Remove jars and let cool undisturbed. When they have cooled, test the jar seals

Yield and Storage

• Makes about 3 pint jars
• Store sealed jars in a cool, dark place for 1–2 years
• Refrigerate unsealed jars and use within 1–2 weeks

More Syrup & Canning Recipes to Try

If you enjoyed this recipe, you might also like:

• Dandelion Jelly
• Dandelion Lemonade
• Elderberry Syrup
• Lavender Simple Syrup
• Rhubarb Simple Syrup

You can also browse all of my canning recipes here for more ideas.

Important Tips

• Always use unsprayed dandelions
• Don’t skip straining thoroughly for a clear syrup
• Let jars cool completely before checking seals
• Syrup can be refrigerated instead of canned for short-term use

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