You can make this syrup with honeysuckle, elderflower, peppermint, or any aromatic edible plant. Pour it warm over vanilla ice cream; prick a hot butter cake all over with a fork and pour the syrup over it; or (my favorite on a balmy summer night), add a splash to icy-cold plain vodka.
Preparation
Pick two cups of honeysuckle blossoms (or other aromatic edible plant). Gently rinse under cold water to remove dust and debris. Set aside.
In a medium heavy-bottomed pan, add 1 cup of cold filtered water and 1 cup of granulated sugar. Stir to combine. Bring mixture to a simmer over low heat, not letting it boil, and stirring often until sugar is fully dissolved. Turn off heat and let cool slightly.
Add blossoms to syrup and gently submerge. Let cool completely, then place a fine-mesh strainer over a pint jar and pour syrup and blossoms into it. Discard blossoms. Cover and refrigerate for up to two weeks.
