A sweet, sticky syrup made from fresh dandelion flower heads.
Pick the dandelion flower heads when they are open (on a sunny day)! Turn the heads upside down and leave for the insects to crawl out! You can also twizzle the flower heads upside down between your fingers to help get them out. Remove the heads and set the creatures free. Repeat! Some of them just want to stay home! When you are sure your flowers are creature free, move to the next stage. You can rinse the petals briefly, but I would weigh them first!
Put the dandelion heads in a saucepan along with any other flower heads, add the lemon slices and cover with the water. Bring to the boil, then reduce the heat, squash the lemon slices to release their juices, then simmer for 20 minutes.
Strain the mixture through a sieve and remeasure the liquid. Ideally you want around 500-520ml. Put this back in the saucepan (rinse the saucepan first) and add the sugar.
Bring to the boil then reduce the heat. Simmer for 30-90 minutes checking frequently. You can bring it back to the boil once or twice if you are standing watching it, then reduce the heat again. You should gradually see the liquid reducing, and the honey - syrup getting thicker. The syrup will thicken on standing, so it is up to your judgement to notice when the syrup starts to thicken (hence the wide variation in cooking time)! Also, you may like a very runny honey for easier pouring, so 30 minutes might suffice. We cooked ours for 75 minutes and it is reasonably thick.
Sterilse a clean 300ml jar by slowly adding boiling water, then set in a cool oven upside down to dry.
Pour the warm honey - syrup into the jar and seal.