A delightful floral simple syrup that is excellent in lemonade & cocktails, stirred with powdered sugar to make a light floral icing for cakes or just drizzled over fresh fruit! Makes roughly 1 1/4 cups.
First you'll need to clean your flowers well. Place them in a medium sized bowl and cover with water. Gently swirl the flowers around with your hands, to shake loose any dirt or critters (these are wild flowers after all). Leave the flowers to sit in the water for a few minutes. Any bugs will find their way to the top, so just pick them out. Drain your flowers, and set aside.
Add the water and sugar to a medium sized pot and bring to a boil on the stove top. Once boiling, add the flowers and lemon juice, and boilfor 10-15 minutes, until all the colour has drained from the flowers. Strain the syrup into a bowl using a fine mesh strainer. Transfer the strained syrup to a sealable container and place in the fridge. Will last for a few months.