Chrottepösche-Hung – Dandelion Honey

(*) 1 recipe yields about 6 dl.

Dandelion pods, shake out in flower, pluck out yellow leaves (*). You will be left with about half the weight of yellow leaves. Rinse them and put them in a frying pan. Add water, grated lemon peel, let the whole thing boil, in about

seven minutes, then infuse for about twelve hours.

Strain (yields about 5 dl of juice with 1 l of water originally), return to the roasting pan. Add juice of one lemon and sugar, bring to a boil and cook, stirring, until syrup thickens (**).

Fill into clean, pre-warmed jars, seal on the spot. Shelf life: cooled and dark, about eight months.

Use: as a spread.

Tip: do not overcook dandelion honey, it will become more solid when it cools down.

(*) Pluck out yellow leaves, do not use green sepals (they are bitter).

(**) Check syrup thickness: pour little honey on plate, cool on the spot, check with finger if syrup thickness is reached.

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