This is delicious on pancakes, biscuits, and sweet bread.

1. Gather the flowers when they’re fully open but before the full heat of the day. Remove the petals and rinse.

2. In a nonreactive pan, put the petals, water, lemon, and vanilla. Bring to a boil. Reduce heat; simmer 30 minutes. Remove from burner.

3. Let flowers steep 6 hours. Strain, pressing juice out of the flowers.

Retain only the liquid; return to pan.

4. Bring the flower water to a boil, adding sugar a little at a time. Stir regularly. Reduce heat; simmer until you’re happy with the consistency.

5. Pour into a hot canning jar. Cap and process 10 minutes in boiling water.

• MAKES 1 CUP

• INGREDIENTS

• 4 cups dandelion petals

• 4 cups water

• ½ lemon, sliced

• 1 teaspoons vanilla powder or extract

• 21/8 cups granulated white sugar