Instructions:
- Collect fresh, pesticide-free dandelion heads. Remove only the yellow petals, discarding all green parts which cause bitterness.
- Place the packed petals into a heat-proof bowl or jug. Pour the boiling water over the petals. Cover and allow the mixture to steep until completely cool, approximately 2 to 4 hours, or ideally overnight in the refrigerator for deeper flavour.
- Line a fine-mesh sieve with cheesecloth. Strain the steeped liquid, gently pressing the petals to extract all moisture. Discard the spent petals.
- Pour the strained liquid (dandelion 'tea') into a clean saucepan. Add the granulated sugar and lemon juice.
- Heat the mixture over medium heat, stirring constantly until the sugar is fully dissolved. Bring the mixture to a gentle boil.
- Reduce the heat slightly to maintain a steady simmer (do not cover). Simmer for 30–40 minutes, skimming off any foam that accumulates on the surface to ensure clarity.
- Test for doneness: the syrup is ready when it coats the back of a spoon thickly (nappe consistency), or reaches 220°F (104°C) on a candy thermometer.
- Remove from heat. Carefully ladle the hot Dandelion Syrup into sterilized, airtight jars and seal immediately. Store refrigerated.