250 dandelion flower heads (just the yellow petals)
4 cups of water
2 lbs. of sugar
Squeeze the juice of one lemon into the kettle.
Add 4 cups of water.
Bring to a boil, cover kettle, and simmer for one hour.
Remove from heat and leave the kettle covered overnight.
Strain the dandelion mixture.
Add 2 lbs of sugar to the remaining liquid.
Boil for one and a half hours to a syrup consistency.
Store in a tightly sealed jar in the refrigerator.
This syrup is wonderful for pancakes, an ice cream topping or on top of fruit (especially frozen).