Rinse and dry the dandelion flowers

Detach the petals with the help of a knife and place them in a pot, so that there will be as little as possible of the green stems, as they will add a bitter note.

Boil 1 liter of water and pour it on the dandelion petals. Cover the pot with a lid and leave it to infuse for up to two days on the kitchen counter.

Strain the petals with a cheesecloth or a fine sieve, add the sugar to the pot and boil the syrup without a lid for about an hour, or until you reach the desired consistency. The more you boil the syrup, the thicker the end result will be. Remember that the syrup will thicken as it cools down.

Store in a sterile jar in the refrigerator for up to half a year.

Use the syrup as you would use honey or maple syrup.