For dandelion syrup, gather about 70 blooms from a safe area and wash well. Dry them on paper towel. Remove the petals from the green parts and stems (this is time consuming but worth it to avoid bitterness). Cover petals with about 2 cups of filtered water and bring to a boil. Remove from heat, cover, and let steep in your fridge overnight.
The next day, use a fine mesh strainer to strain out the petals, squeezing them with your hands to get out all the liquid. Combine the liquid with about 1.5 cups cane sugar and cook in a low simmer until thickened to your liking. Off the heat, I like to add a bit of raw honey (couple tablespoons) and lime juice (about half a lime). Use in cocktails, to sweeten tea or lemonade, and on pancakes or waffles.