Floral Dandelion Syrup

Gather dandelion petals from the plant, taking care to avoid getting them on your skin. Put on a pair of gloves to prevent any potential staining. Collect 5 ½ ounces of the delicate flowers and separate them from their stems and leaves.

Place the dandelion petals in a container, making sure they are completely submerged in water. Cover the container and let it sit in a quiet, undisturbed area for up to 24 hours, allowing the petals to infuse their flavor and color into the liquid.

Carefully pour the water containing the dandelion petals through a fine-mesh sieve into a saucepan, pressing on the solids to remove as much liquid as possible. Use your hands to gently squeeze out any remaining moisture from the petals.

Add sugar and lemon juice to the liquid, stirring until they are fully incorporated. Bring the mixture to a boil over medium heat, then reduce the heat and let it simmer uncovered for approximately 45 minutes, or until a thin syrup forms.

Allow the syrup to cool slightly before transferring it to a bottle. Store the syrup in the refrigerator, where it will remain fresh for up to 1 month.