Prepare the dandelion flowers

• Collect the flowers. Remove the green part (called bract) by pinching the petals or use a scissors.
  
• You should have 2-3 cups loosely packed. Put into a pan, cover with 4 cups of filtered water.
• Add the lemon and orange slices. Bring to a boil and simmer for 40 minutes covered. Stirring from time to time.
• Remove the solids and filter the hot infused liquid into a bowl.
  
• Place the liquid into a clean pot and add the 2 cups of cane sugar.
  
• Stir and simmer for 40 minutes covered. The syrup will start to lightly thicken. Remove from the heat and pour into a clean jar.
• Let it cool down before sealing with a cap. It will thicken more when it has cooled down. Refrigerate for a week or more.