Dandelion Syrup

First, we prepare all the ingredients. We clean the dandelion flowers from the green parts, so the syrup is not bitter.

Put the dandelion flowers into a large pot and cover them with a liter of water. Add the sliced lemon and orange. Let everything infuse together for 24 hours.

After 24 hours of soaking, strain the flower infusion. Pour it back into the pot and add a kilogram of sugar to it. Slowly bring the infusion to a boil while stirring.

Then let the infusion gently simmer for about 60 minutes, until we get a syrupy consistency. Don't forget to stir occasionally, so the syrup doesn't burn.

Pour the finished syrup, still hot, into sterilized bottles and seal them. Let it cool down. Store in the refrigerator and consume within 6 months.