Description
Capture the essence of spring with this refreshing homemade dandelion lemonade. It’s a beautifully balanced sweet-tart drink with subtle floral notes and a vibrant golden hue.
Ingredients
- 2 cups fresh dandelion flower petals (from about 2 cups of whole flower heads)
- 1 cup granulated sugar
- 1 cup water (for simple syrup)
- 1 cup freshly squeezed lemon juice (from 4–5 medium lemons)
- 3–4 cups cold water (for dilution, adjust to taste)
- Ice and lemon slices for serving
Instructions
- 1. Prepare Dandelions: Carefully remove all green parts from the dandelion flower heads, leaving only the yellow petals. You should have about 2 cups of petals.
- 2. Make Dandelion Syrup: In a saucepan, combine 1 cup sugar and 1 cup water. Heat over medium until sugar dissolves. Remove from heat, stir in dandelion petals, cover, and let steep for 30 minutes to 2 hours.
- 3. Strain Syrup: Strain the dandelion syrup through a fine-mesh sieve into a large pitcher, pressing petals to extract all liquid. Discard petals.
- 4. Combine & Chill: Add 1 cup fresh lemon juice and 3-4 cups cold water to the dandelion syrup. Stir well. Taste and adjust sweetness/tartness. Chill for at least 1 hour before serving.
- 5. Serve: Serve over ice with lemon slices and a fresh dandelion petal garnish, if desired.
- Prep Time: 20 mins
- Cook Time: 10 mins (infusion time not included)