Easy Dandelion Lemonade
This Easy Dandelion Lemonade is fresh, gently floral, and beautifully lemony. A cold infusion of clean dandelion petals is mixed with fresh lemon juice, honey or simple syrup, cold water, and a tiny pinch of sea salt for a golden spring drink.
Equipment
- large glass jar or bowl
- kitchen scissors optional, for separating petals
- fine-mesh sieve
- cheesecloth or nut milk bag
- clean pitcher
- mixing spoon
- serving glasses
Ingredients
- 4 cups fresh dandelion petals, yellow parts only
- 4 cups filtered water, room temperature
- 1 cup fresh lemon juice
- ¾ to 1 cup raw honey or simple syrup
- 2 cups cold filtered water
- 1 pinch sea salt
- ice
- lemon slices
- fresh mint, optional
- a few clean dandelion petals, optional
Instructions
- Gather dandelions from a clean, unsprayed area. Choose bright, open blossoms that look fresh. Avoid flowers from roadsides, treated lawns, public walkways, or any spot where you’re unsure about chemicals or contamination. Separate the yellow petals from the green base, using kitchen scissors if helpful. Rinse the petals gently under cool water and let them drain.
- Place the dandelion petals in a large glass jar or bowl. Pour 4 cups room-temperature filtered water over the petals and stir gently. Cover and let the petals steep at room temperature for 12 to 24 hours, until the water turns softly golden and mildly floral. Do not steep much longer than 24 hours.
- Line a fine-mesh sieve with cheesecloth or use a nut milk bag. Strain the dandelion mixture into a clean pitcher, gently pressing or squeezing the petals to remove as much liquid as possible. Discard the used petals. You should have about 3½ to 4 cups of dandelion-infused water.
- Add 1 cup fresh lemon juice to the pitcher. Stir in ¾ cup honey or simple syrup, 2 cups cold filtered water, and a pinch of sea salt. If using thick honey, warm it slightly first so it blends more easily. Taste and add more sweetener if needed.
- Refrigerate the lemonade for at least 1 hour before serving. Pour over ice and garnish with lemon slices, mint, or a few clean dandelion petals.
Notes
Use only dandelions gathered from clean, unsprayed areas and avoid roadsides, treated lawns, public walkways, parks, or places where pets may have wandered. Use yellow petals only, as the green parts can make the lemonade bitter. Do not steep longer than 24 hours. For a vegan version, replace honey with simple syrup, agave, maple syrup, or organic cane sugar syrup. Store covered in the refrigerator for up to 5 days and stir before serving.