About 6-8 cups of dandelion flowers yielded about 1 cup of packed yellow petals. We mixed this with 2 cups of sugar and 2 cups of water, brought to a simmer and allowed to cook for an hour or so, gradually reducing in volume to a syrupy consistency. Then we added the juice of one small lemon, strained out the petals, and cooled.
It tastes wonderful! Like spring sunshine mixed with honey and lemon. Delicious on ice cream.