Flower Syrup

1 cup water (or rosewater)
3 cups sugar
1/2 to 1 cup flower petals, whole or crushed

Boil all ingredients for 10 minutes, or until thickened into syrup. 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.


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