Honeysuckle Syrup

1. 1

   In a nonreactive pot (stainless steel or glass) combine water and sugar and bring to a boil.

2. 2

   simmer until sugar is completely dissolved.

3. 3

   add honeysuckles.

4. 4

   add cinnamon.

5. 5

   reduce heat to med-low and barely simmer stirring occasionally for 30 min.

6. 6

   cool slightly and use mesh strainer to drain flowers out using back of spoon to press excess syrup out of flowers.

7. 7

   discard flowers and allow syrup to come to room temperature in airtight container.

8. 8

   store in the refrigerator for up to 6 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.