Ingredients:

  • 4 cups (packed) dandelion flowers, petals only (approximately 100g)
  • 4 cups (950ml) water
  • 4 cups (800g) granulated sugar
  • 1 lemon, juiced (about 2 tablespoons or 30ml)

Instructions:

  1. Gently rinse the dandelion flowers and separate the petals from the green parts (calyx and stem).
  2. Place the dandelion petals in the large pot and cover with water.
  3. Cover and refrigerate for 2 hours to release the dandelion flavor.
  4. Bring the mixture to a gentle simmer over medium heat.
  5. Simmer for 30 minutes, stirring occasionally, to extract the flavor.
  6. Strain the mixture through a fine-mesh sieve or cheesecloth-lined colander to remove the petals. Squeeze the petals to extract as much liquid as possible.
  7. Pour the strained liquid back into the pot. Add the sugar and lemon juice.
  8. Bring to a simmer over medium heat, stirring until the sugar is completely dissolved.
  9. Continue to simmer for 15 minutes, or until the syrup has slightly thickened and coats the back of a spoon. Don't overcook – it will thicken more as it cools.
  10. Allow the syrup to cool slightly before pouring into sterilized glass jars or bottles.