Rinse the dandelion heads gently to remove any small bugs and other pollutants.
Place the dandelion heads in a sauce pan along with the water, lemon and vanilla pod.
Bring the water to a simmer and leave gently bubbling for 30 minutes.
Take the saucepan off the heat and leave overnight to steep (12 hours).
Strain the liquid through muslin / cheese cloth to remove the dandelion heads, lemon and vanilla pod. (Make sure you give it a good squeeze to get all of the flavour and liquid out!)
Pour the liquid back in to the saucepan along with the sugar and bring to the boil.
Reduce the heat and let it simmer for 1 hour, stirring regularly. During this time the mixture will thicken and turn to syrup.
(Optional) if you have a sugar thermometer you can check that the sugar syrup has reached 110C before taking off the heat and pouring into a sterilised jar.
Once the syrup has thickened to your desired level of thickness, pour into a sterilised jar.
Immediately close the lid and leave to cool, as the dandelion honey cools you will hear the lid "pop" as it creates an air tight seal.