the scent of honeysuckle seems to be the perfume the heartland wears in late may and june.it is so intoxicating that I've often wondered how i could capture the scent and flavor and keep it for the rest of the year. when i mentioned this once in 1998 to my mother,she gave me this recipe,which she concocted after she gathered enough honeysuckle blossoms .she was my mom and best friend.and i miss her!
rinse the honeysuckle blossoms gently. put blossoms in a large saucepan and pour over enough boiling water to cover.cover the saucepan,remove it from the heat,and let the mixture steep for 24 hours.
the next day,strain the cooled liquid into a large bowl,discarding the blossoms.measure the liquid and pour it into a large saucepan.for each cup of the infusion,add 2 cups sugar and the juice of 1/2 lemon to the saucepan.
Bring this mixture to a boil,reduce the heat and simmer for 10 to 15 min.or until the sugar is dissolved and the mixture has a syrupy texture.
Remove the pan from the heat,let the syrup cool slightly,and pour into lidded glass bottles or jars.refrigerated,the syrup will keep indefinitely!