Honeysuckle & Tarragon Syrup
On early summer evenings we head out down the lane and gather the honeysuckle flowers that tumble out of thick hedgerows. The kind of evening to gather is warm, still and scented. This is one of our favourite treats to pick and make. Gently heated in a little still, the flowers release all their flavour in a delicious floral water, and paired with lemon and tarragon makes a syrup worthy of adorning the most beautiful of deserts, the thickest of yoghurts and the most sparkling of cocktails.