• Pick your dandelion flowers from a clean area away from pets, roadsides, and sprays.
• Remove the flower petals from the green flower base. You can cut them or hold the base of the flower in one hand, and the petals in the other and twist the base. The petals come out easily.
• Measure out 2 cups of lightly packed dandelion petals.
• Place the flower petals in a pot or large mason jar and cover with 4 cups of boiling water. Cover and allow the mixture to cool then place it into the fridge. Let it steep overnight or up to 24 hours.
• Line a strainer with 2 layers of cheesecloth and pour the flower tea into the strainer. Gently squeeze the cheesecloth to remove as much moisture from the flowers as possible. You should have 4 cups of liquid but if you are short add a little water to make up the difference.
• Pour the dandelion tea into a large saucepan, add the sugar and bring to a simmer over medium heat. Stir until the sugar has fully dissolved, about 5 minutes.
• Increase the heat to medium-high and bring it to a boil. Boil hard for 1 minute. Then remove from the heat and skim off any foam.

To Can

• Lade your syrup into pint or half-pint jars leaving 1/2 inch of headspace.
• Wipe the rims clean and place the lids on finger tight.
• Process in a water bath canner for 10 minutes or according to your altitude.

To Freeze

• Ladle into plastic containers or mason jars leaving 1 inch of headspace. Allow them to cool ad then freeze.