Foraged Blossom Syrups

Make an infusion by steeping flowers* in boiling water overnight. Strain the infusion into a saucepan then add sugar (we like to do a 1:1 ratio of water to sugar) and bring to a simmer. Let the syrup reduce to a runny consistency, stirring occasionally, for about 10 minutes. It should start to lightly coat the back of a wooden spoon or sides of the pan when swirled. The syrup will continue to thicken as it cools. Pour the hot syrup into a sterilized bottle and seal. Store syrup in a cool dark cabinet or refrigerate it for up to 6 months.

*We like to use forsythia, wild violet, honeysuckle, lilac, clover and pansy flowers!