1qt Mason jar filled to the rim with honeysuckle blossomsIn a medium saucepan, combine the water and half of the sugar. Turn burner to medium high heat, stir slowly adding the remaining sugar as the other dissolves. Once all of the sugar is dissolved, add the lemon juice and remove from heat. Slowly and carefully pour into the jar over the honeysuckle blossoms. They will want to float to the top so you might need to push them down with a spoon. Let the syrup sit until it reaches room temperature then cap it and put it in the refrigerator overnight.
4 cups sugar
2 cups filtered water
juice of half a lemon
Once the honeysuckle syrup has chilled you will want to put it through a fine mesh strainer to remove the blossoms. You should keep the finished syrup in the refrigerator for use in drinks and desserts.