Homemade Dandelion Syrup

2️⃣ Infuse the Petals

• In a saucepan, add the petals and 4 cups of water. Bring to a gentle simmer for 3–5 minutes.
• Remove from heat, cover, and let the mixture steep in the refrigerator for 24 hours. This allows the floral flavor to fully infuse.

3️⃣ Strain and Sweeten

• After 24 hours, strain the mixture through a fine mesh sieve or cheesecloth. Squeeze out as much liquid as possible.
• Discard the petals. You should have a golden floral liquid.
• Return the liquid to the saucepan and add 2½ cups of sugar and the lemon juice.
• Stir over medium heat until the sugar is fully dissolved.

4️⃣ Simmer to Syrup

• Simmer the mixture gently (do not boil) until it thickens slightly, about 20–30 minutes. The syrup will thicken more as it cools.

5️⃣ Store and Enjoy