Prepare the Dandelion Petals:

• Pick dandelions that have not been sprayed with pesticides or chemicals. Carefully separate the yellow petals from the green parts of the dandelion flower (the green parts can make the syrup bitter). You should have about 4 cups of petals.

• Rinse the petals thoroughly to remove any dirt or bugs.

Make the Dandelion Infusion:

• In a large saucepan, bring 4 cups of water to a boil.

• Add the dandelion petals to the boiling water and let them simmer for 10-15 minutes. The water should turn a golden yellow color.

• Remove the pot from the heat and let it sit for several hours or overnight to fully infuse the petals into the water.

Strain the Petals:

• After the infusion has steeped, strain the liquid through a fine mesh strainer or cheesecloth into a clean bowl or pot. Discard the used petals.

Make the Syrup:

• Return the strained dandelion liquid to the saucepan and add the sugar, lemon juice, and lemon zest (if using).

• Stir the mixture over medium heat until the sugar completely dissolves. Bring the mixture to a simmer and cook for about 30-40 minutes, or until the syrup thickens to your desired consistency. Stir occasionally to avoid burning.

• If you want a thicker syrup, continue simmering for a little longer. Keep in mind that the syrup will thicken more as it cools.

Bottle the Syrup:

• Once the syrup has reached your desired consistency, remove the pan from the heat.

• Pour the syrup into sterilized glass jars or bottles while it’s still hot. Seal the containers and let them cool completely at room temperature.

Store and Serve:

• Store the dandelion syrup in the refrigerator for up to 6 months.

• Use it as a topping for pancakes, waffles, or ice cream, or stir it into your tea for a sweet, floral flavor.