Begin by collecting fresh dandelion flowers from a pesticide-free area, ensuring you pick only the vibrant blooms. Carefully remove the green sepals and stems.

Shake the dandelion petals gently to dislodge any bugs or debris, then rinse thoroughly under cold water. Allow to air dry for 10–15 minutes.

In a small saucepan, bring 500 ml of water to a simmer over medium heat. Add fresh dandelion petals, cover, and remove from heat. Let steep for 20–30 minutes.

Set a fine mesh sieve over a bowl or pitcher and strain the dandelion infusion, pressing the petals to extract liquid while discarding solids.

In a clean saucepan, combine remaining water with honey or maple syrup. Heat on low until fully dissolved, about 3–5 minutes.

In a large pitcher, mix the strained dandelion infusion with the sweet syrup. Add ½ to 1 cup of lemon juice based on taste, stirring to combine.

Pour lemonade over ice in tall glasses, garnishing with lemon slices or mint leaves. Chill for about an hour for best flavor.