As many Dandelion heads as you can get, I got approximately half a colander full
1 ltr of Water
1 kg White Sugar
Rinse all the Dandelions in a bowl of cold water then pat them dry using some paper towel, try not to crush them when you do so.
Then you need to remove the petals from the bases, you could use a knife but I found that by pealing a little of the green away I could use my nail to free them from the base. Others just pull the petals out from the top, but I didn’t think this was as fast as other methods.
Placing the petals into a saucepan add 1 ltr of cold water over them and stir. Then place the pan on the stove and heat till the water begins boiling, then remove from the heat and let the mixture steep over tight.
The next day sieve the mixture to remove all of the petals, press the Dandelion petals to remove all of the water. Then place the liquid back into the pan along with 1 kg of white sugar and place on a medium heat until the sugar has dissolved, then remove from the heat and let the syrup cool. Decant the syrup into sterilized glass bottles for use later.
Dilute the syrup to taste with cold water or soda water. Syrup is best stored in the fridge and consumed within two weeks.