Sugar Free Dandelion Honey
Servings: 220 g
More like a SYRUP, this is wonderful smeared on cakes, spread on a buttered slice of toast, or drizzled over pancakes.
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Ingredients
- 70 g dandelion petals (net weight from 130g flowers - green parts discarded)
- 400 g water
- 3 slices lemon
- 180 g KetoseSweet+ (equivalent to 50% of strained liquid)
optional
- xanthan gum (see Notes below)
Instructions
- wearing disposable gloves, pull the petals off the sepals/calyx.70 g dandelion petals
- once you have the correct weight of petals, add lemon slices and water, stir, and simmer gently for 15 minutes.400 g water, 3 slices lemon
- once cool, cover and let steep overnight or up to 24 hours in the refrigerator.
- strain petals and lemon over a saucepan to obtain pure dandelion juice (circa 360g).
- add sweetener (50% of liquid weight) and stir in xanthan gum (if using - see notes below).180 g KetoseSweet+, xanthan gum
- simmer gently for 50-60 mins, stirring occasionally, until reduced, frothy and slightly viscous.
- cool it in the saucepan, then transfer to a sealed jar (see notes below).
Notes
Collect enough flower heads to fill 1/2 large freezer bag.
KetoseSweet+ is a combination of allulose, monk fruit and stevia. If not available in your region, I recommend that you source a similar product. Erythritol is not a good choice of sweetener, as it will crystallise over time, making your syrup taste gritty.
To increase density and viscosity, add 1/16 tsp xanthan gum to the sifted liquid while cold (to avoid clumping).
If your syrup becomes hard after cooling in the pan, add some water and simmer it briefly while stirring constantly and checking its consistency.
Freeze for up to 12 months, or keep chilled for up to 4 weeks (check for spoilage).
Should last 7 days if placed in a dark cupboard at max 20°C ambient temperature.
Nutrition
Serving: 20g | Calories: 0.1kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g
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