Pick fully mature dandelion flowers while in bloom. You'll want about 6 to 8 liters worth!
Let the picked flower heads sit in a bucket until the flowers 'close'. Take scissors and cut the petals of at the base. Discard the green plant, but save the bright yellow petals.
Soak the flower petals in cold water. You can add a lemon if you wish. The longer the petals soak the better! (Up to 2 days!)
Pour the flower mixture into a large pot & bring to a boil. Simmer the petals for about 20 minutes to fully extract all the flavor.
Strain the petals, to remove any sediment and plant matter. Add the strained dandelion extract back to the pot, add sugar, then bring it back to a boil.
Once the liquid has reduced by half, test the syrup for thickness by cooling a small amount.
Cook until desired thickness is reached! The syrup should be slightly thinner then honey, and golden yellow!
Enjoy your dandelion syrup on freshly baked biscuits with butter, on toast, in tea's, or as a special treat for kids!