Directions

• Soak the dandelion heads in 1 litre of water for 5 minutes then drain.
• Remove the green section from the petals by pinching and discard.
• Place 6 cups of petals in a saucepan with the remaining water, lemon, and vanilla extract.
• Bring to the boil and simmer for 30 minutes. Take off the heat and leave overnight.
• Line a colander with cheesecloth or a clean tea towel, place over a bowl, and pour over the dandelion mixture. Gather the corners of the towel, lift, and squeeze.
• Transfer the liquid to a saucepan and gradually add the sugar while stirring. Simmer for 2 to 4 hours until the consistency is honey-like.
• Pour into sterilised jars and store in the fridge.