Making Flower-Infused Syrup:
1 cup water (or rosewater)
3 cups raw sugar or honey or parts of both
1/2 to 1 cup edible flower petals (whole or crushed)
Strain through cheesecloth into a clean glass jar.
Keeps up to 2 weeks in the refrigerator.
Can be added to sparkling water or champagne for a delicious beverage. Or, it may be poured over fruit, pound cake or pancakes.
Makes about 2 to 3 cups syrup.