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Steep 1 packed cup of dandelion petals in 2½ cups of boiling water for 30–60 minutes. Strain and measure out exactly 2 cups of tea.
In a heavy-bottomed saucepan, mix together the dandelion tea, sugar, honey, lemon juice, lemon zest, and ginger (if using).
Place the saucepan over medium heat and stir occasionally until the sugar dissolves. Attach a candy thermometer and cook without stirring until it reaches 300°F (hard crack stage). Gently swirl the pan if needed to prevent burning.
Remove from heat and carefully pour the mixture into silicone molds or spoon small rounds onto parchment paper. Immediately insert lollipop sticks and add decorative petals or glitter if desired.
Allow the lollipops to cool at room temperature for 30–60 minutes, or until completely hardened.
Once firm, remove the lollipops from the molds and dust lightly with powdered sugar or arrowroot to prevent sticking. Store in an airtight container in a cool, dry place.