Harvest about 4 cups of dandelion flowers in a chemical-free area, carefully picking the yellow petals and discarding the rest of the flower and stem. You will need at least two packed cups of petals.

Place the petals in a wide-mouth mason jar. Bring 4 cups of water to a boil and pour it over the dandelion petals. Swirl some hot water in the jar to prevent cracking. Cover the jar and allow the dandelion tea to steep overnight.

The next day, strain out the petals and gently reheat the tea, being careful not to boil. Add the sugar, chopped ginger, and lemon zest. Stir until the sugar is fully dissolved and allow this syrup to cool completely.

Pour your sweetened dandelion tea/syrup into flip-top bottles. Add the ginger bug starter and room temperature water. Gently swirl to combine.

Cap the bottles and place them at room temperature to ferment and carbonate. Check after one day in warm weather.

Carefully check on your soda each day. When it has enough carbonation, transfer to the refrigerator. Drink within a few days for the best flavor.