Juice fresh lemons to yield about one cup of lemon juice and pour it into a medium-sized pitcher.

Bring one cup of water to a rolling boil, remove from heat and stir in half a cup of raw honey until dissolved, then combine with lemon juice.

Let the mixture cool for about 10 minutes, then add in the dandelion tops and stir lightly.

Pour in the additional seven cups of cold, filtered water into the pitcher.

Refrigerate the lemonade for at least one hour to let the flavors meld together.

Strain out the dandelion tops using a fine mesh sieve and serve over ice, garnishing with lemon slices or edible flowers if desired.