Last week I went to #FlowersandGin - and I still do need to post about that class - where we infused booze and a cold-process simple syrup with foraged, seasonal deliciousness. It was a lovely evening with some lovely gals. Thanks, Katie and Lolo! I received an email reminder last night to check my syrup. So, this morning, I gave it a taste and was happy with the level of flavor. I strained out the blossoms and transferred the syrup into two small bottles. Ingredients 1/2 C organic granulated sugar water, enough to fill the jar blossoms (I used a combination of elderflowers, jasmine, violet, chamomile, white sage, and comfrey) Procedure Place sugar in a mason jar. Place your blossoms on top of the sugar. Fill the jar with cool water. Tighten the lid onto the jar and shake. Shake. Shake. Shake. And, then, shake some more. Shake till the sugar is completely dissolved and the blossoms are bruised. Let stand for up to a week - really it's for as long or as...