Ingredients:

  • 4 cups (packed) / 400g fresh dandelion flowers, petals only (greens removed)
  • 4 cups / 960ml water, filtered
  • 4 cups / 800g granulated sugar
  • 2 tablespoons / 30ml lemon juice, fresh

Instructions:

  1. Harvest dandelion flowers on a sunny day, away from roads or pesticides. Remove the green parts (sepals) from the flowers, leaving only the yellow petals. Rinse the petals thoroughly.
  2. Place the dandelion petals in a large pot and cover with the water. Bring to a boil, then reduce heat and simmer for 30 minutes. Remove from heat and let steep for at least 2 hours, or overnight.
  3. Pour the dandelion mixture through a fine-mesh sieve or cheesecloth-lined colander into a clean pot. Discard the spent dandelion petals.
  4. Add the sugar and lemon juice to the strained liquid.
  5. Bring the mixture to a boil over medium heat, stirring constantly until the sugar is dissolved. Reduce the heat to low and simmer gently, uncovered, for about 30 minutes to 1 hour, or until the syrup has thickened to your desired consistency. It should coat the back of a spoon.
  6. To test the consistency, place a small spoonful of syrup on a chilled plate. Let it cool for a minute; it should thicken slightly.
  7. Carefully pour the hot syrup into sterilized glass jars, leaving about 1/4 inch of headspace.
  8. Seal the jars tightly and let cool completely. Store in the refrigerator for up to 2-3 months.