Remove the dandelion petals from the green centre part of the flower.
Soak the petals in cold water for about 5 minutes. This will clean them and will remove and bugs living in the flower.
Add the petals, lemon and water into a pan and bring the mixture to a boil. Once boiling, reduce the heat down to a simmer and add a lid to the pan. Leave the mixture for about 30 minutes.
Remove from the head and leave the leaves to infuse overnight.
Strain the dandelions from the water. You can do this by either scooping them out of the pan or by pouring the mixture out of the pan and into a jug so that you can add the liquid back into the pan once the dandelions are all out.
Squeeze the liquid out of the dandelions into the pan with the remaining water. You can do this by squeezing them in your hand, in some muslin cloth or through your strainer.
Weigh the remaining liquid, and then weigh out the same weight in sugar.
Bring the remaining liquid to a low boil, then gradually add the sugar to the mixture whilst stirring.
Reduce the heat and leave it to simmer until the mixture reduces into a honey like consistency.