Dandelion Blossom Syrup

INGREDIENTS:

250 dandelion flower heads (just the yellow petals)
1 lemon
4 cups of water
2 lbs. of sugar

Put 250 dandelion flower heads in a large kettle.

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).