Dandelion Syrup – A Sweet, Floral Syrup with a Lemon Twist

4. In a large saucepan, combine the petals and 4 cups of water. Bring to a light simmer over medium heat.
5. Simmer gently for 5–10 minutes, then remove from heat.
6. Cover and refrigerate the pan (or transfer to a container) and let the mixture steep for 24 hours. This helps extract all the floral flavor.

3. Strain & Sweeten

7. After 24 hours, strain the mixture through a fine mesh strainer or cheesecloth, pressing the petals to extract all the liquid.
8. Pour the strained liquid back into a saucepan. Add the sugar and lemon juice.
9. Bring to a gentle simmer and cook uncovered, stirring occasionally, until the syrup thickens slightly—about 30–40 minutes. It should coat the back of a spoon.

4. Store & Enjoy

10. Let the syrup cool, then pour into clean glass jars or bottles.
11. Store in the refrigerator for up to 3–4 weeks. For longer shelf life, process in a water bath for canning.

💡 Serving Ideas & Tips