Begin by thoroughly rinsing the dandelion flowers under cold water to remove any dirt or debris. Gently shake off excess water and pat dry with paper towels.

Remove the yellow petals from the green base of the dandelion flowers, discarding the green parts. You can do this by gently pinching the base of each flower and pulling the petals away with your fingers. It's okay if a few green bits remain, but try to remove as much as possible.

Place the dandelion petals in a large saucepan and pour the water over them. Bring the mixture to a boil over medium heat, then reduce the heat to low and let it simmer for about 30 minutes. This will extract the flavor and color from the dandelion petals.

After simmering, strain the liquid through a fine mesh sieve or cheesecloth into another saucepan, pressing on the petals to extract as much liquid as possible. Discard the spent petals.

Return the strained liquid to the saucepan and add the granulated sugar and lemon juice. Stir well to combine.

Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer gently for about 1 hour, or until the syrup has thickened and reduced by about half. Stir occasionally to prevent sticking and scorching.

Once the syrup has reached your desired consistency, remove it from the heat and let it cool slightly.

Carefully pour the warm syrup into clean, sterilized jars or bottles, leaving a little space at the top of each jar for expansion. Seal the jars tightly with lids.

Allow the dandelion syrup to cool completely before storing it in the refrigerator. It will continue to thicken as it cools.

Enjoy your homemade dandelion syrup drizzled over pancakes, waffles, ice cream, yogurt, or used as a sweetener in beverages. It has a unique floral flavor with hints of honey and citrus.