Dandelion Lemonade (Print)

Floral lemonade from foraged dandelion petals and fresh lemon, steeped and chilled—bright and herbaceous.

# What You Need:

→ Dandelion Petals

01 - 1 cup fresh dandelion petals, pesticide-free, yellow petals only with all green parts removed

→ Lemon Components

02 - 4 large lemons, juiced (approximately 1 cup fresh lemon juice)
03 - 1 lemon, thinly sliced for garnish

→ Sweetener

04 - 1/2 to 3/4 cup sugar, honey, or agave syrup, adjusted to taste

→ Water

05 - 5 cups water, divided: 2 cups boiling and 3 cups cold

# How To Make It:

01 - Rinse the dandelion petals thoroughly in cold water, gently patting them dry with a clean towel.
02 - Place the dandelion petals in a heatproof bowl, pour 2 cups of boiling water over them, cover, and let steep for 10 minutes.
03 - Strain the dandelion infusion through a fine mesh sieve, discarding the spent petals, and allow the liquid to cool slightly.
04 - In a large pitcher, combine the dandelion infusion, freshly squeezed lemon juice, and sweetener, stirring until the sweetener fully dissolves.
05 - Add the remaining 3 cups of cold water, taste, and adjust the sweetness level as desired.
06 - Refrigerate the lemonade for at least 1 hour to allow the flavors to meld and the beverage to chill thoroughly.
07 - Pour over ice and garnish with lemon slices and additional dandelion petals if desired.

# Expert Advice:

01 -
  • It turns a weed everyone ignores into the most surprisingly delicate, sunny drink you will serve all year.
  • The floral flavor is subtle and unexpected, and people always ask what the secret ingredient is.
02 -
  • Even a few green bits left on the petals will make the whole batch taste like lawn clippings, so trim carefully and patiently.
  • Adding a sprig of mint to the steeping water transforms the flavor into something closer to a garden cocktail without any extra effort.
03 -
  • If the floral flavor feels too subtle, steep two tablespoons of petals in a small amount of extra hot water and add that concentrated tea to taste.
  • Run a lemon wedge around the rim of each glass and dip it in sugar for a cocktail bar touch that costs nothing.

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