Ingredients:

  • 4 cups (950ml) fresh dandelion flower heads (yellow petals only, green parts removed)
  • 4 cups (950ml) water, filtered
  • 4 cups (800g) granulated sugar

Instructions:

  1. Collect dandelion flower heads on a sunny day, away from roads and pesticides. Remove all green parts (sepals and stems) leaving only the yellow petals. Rinse gently.
  2. Place the dandelion petals in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 30 minutes.
  3. Strain the dandelion liquid through a fine-mesh sieve or cheesecloth-lined colander into a clean pot. Discard the petals.
  4. Add the sugar to the strained dandelion liquid. Stir to dissolve the sugar completely. Bring the mixture to a gentle simmer over medium heat.
  5. Continue to simmer uncovered, stirring occasionally, for about 30 minutes to 1 hour, or until the syrup has thickened. Test consistency on a cold plate.
  6. While the syrup simmers, sterilize your jars or bottles. Carefully pour the hot syrup into the sterilized jars, leaving headroom. Seal tightly and cool. Store in a cool, dark place. Refrigerate after opening.