Ingredients:

  • 4 packed cups (80g) fresh Dandelion Petals (yellow only, no green parts)
  • 4 cups (950 ml) Water (filtered recommended)
  • 2 cups (400g) Granulated Sugar
  • Zest and juice of 1 medium Lemon

Instructions:

  1. Harvest only the yellow petals, ensuring no green sepals or stems remain. Gently rinse and pat thoroughly dry.
  2. Combine the dried petals and 4 cups of water in a non-reactive pot. Bring gently to a simmer (do not boil vigorously).
  3. Remove from heat, cover, and allow the mixture to steep for a minimum of 4 hours, or ideally, overnight, to fully extract the flavour.
  4. Pour the mixture through a fine-mesh sieve lined with cheesecloth into a clean bowl to remove the solids. Gently squeeze the cheesecloth to extract all liquid.
  5. Return the strained dandelion liquid to the clean saucepan. Add the granulated sugar, lemon zest, and lemon juice.
  6. Heat over medium heat, stirring constantly until the sugar is completely dissolved.
  7. Bring the mixture to a gentle, rolling boil. Maintain this gentle boil, allowing the water to evaporate and the syrup to thicken for 20–30 minutes.
  8. Simmer until the syrup coats the back of a spoon or reaches approximately 220°F (104°C).
  9. For an ultra-clear syrup, strain the hot syrup once more through a clean piece of cheesecloth directly into sterilized jars.
  10. Seal the jars immediately while hot. Allow to cool completely before refrigerating.