Honeysuckle Syrup - cooking recipe

Ingredients

1 cup honeysuckle fresh edible flower
1 1/2 cups filtered water
2 cups sugar
1/16 teaspoon pinch cinnamon

Preparation

In a nonreactive pot (stainless steel or glass) combine water and sugar and bring to a boil.
simmer until sugar is completely dissolved.
add honeysuckles.
add cinnamon.
reduce heat to med-low and barely simmer stirring occasionally for 30 min.
cool slightly and use mesh strainer to drain flowers out using back of spoon to press excess syrup out of flowers.
discard flowers and allow syrup to come to room temperature in airtight container.
store in the refrigerator for up to 6 months.