Dandelion syrup or Dandelion honey

Ingredients

• 100g dandelion flowers (~120 flowers)
• 1 liter water
• 1kg sugar
• juice of one lemon

Materials

• - sieve or gauze
• - pot
• - wooden spoon
• - glass containers

Preparation

• Dandelion flowers are picked on sunny days, around midday, when they are fully open. Please note: only pick the flowers without stems.
  Wash them by rinsing them in 1-2 waters.
• In a saucepan, add the water, and add the washed dandelion flowers on top. Bring to a boil, over low heat, for ~ 15-20 minutes or from the time it comes to a boil, simmer for ~ 3 minutes more and turn off the heat. Basically a blanching of the dandelion flowers takes place.
• Cover the pot with the boiled dandelion flowers with a lid and leave to infuse for 24 hours to extract the important elements from the flowers.
• After 24 hours, strain the syrup through a sieve or gauze. The remaining flowers can be used in poultices/compresses, or you can freeze them and use them when you need them.
• Put the strained syrup in a saucepan and bring to the boil with the sugar. Simmer for about an hour and a half. During the last 10 minutes add the lemon juice.
  Stir occasionally with a wooden spoon while boiling.
  Slowly, slowly, you will notice how the syrup changes consistency, i.e. it gets thicker and thicker. To check if the syrup is ready, take a teaspoon, put it on a small plate and put it in the freezer for 2-3 minutes to chill. If the syrup does not run, it is ready.
• Allow to cool very slightly and then add hot to glass containers. Close/seal these tightly and it is recommended to cover with a blanket to cool slowly.
  
  Being a thick, sugary syrup, it should not be stored in the refrigerator. It is best stored in a dark, cool, well-ventilated place (pantry/storage room).