Ingredients
340 g dandelion flowers
water
300 g raw cane sugar, or more to taste
1 lemon, juiced
Directions
Step 1
Carefully pluck the dandelion petals from the stems. Wear gloves to prevent staining. Measure 155 g of petals and discard the stems and leaves.
Step 2
Place the dandelion petals in a container and fully cover them with water. Seal and steep in a cool, dark place for up to 24 hours.
Step 3
Strain the steeped petals through a fine-mesh sieve into a saucepan, squeezing them dry. Stir in the sugar and lemon juice, then bring to a gentle boil over medium heat. Simmer uncovered until a thin syrup forms, about 45 minutes. Let the syrup cool until it thickens slightly.
Step 4
Transfer the syrup into a bottle and store it in the refrigerator. The syrup will keep for up to 1 month.