You can make wonderful syrups with any of the variety of products suggested in the grand fir–infused honey recipe (here). In addition, the syrup can be used to capture the essence of more delicate and floral elements like wild rose petals. A good trick to extend the shelf life of the syrup is to add 1 tablespoon (15 mL) of alcohol, such as vodka or white rum to the hot syrup.
2 cups (500 mL) water
4 cups (1 L) white sugar
2 cups (500 mL) rose petals, packed
In a saucepan over medium, heat the water and add the sugar slowly. Bring to a boil, add the rose petals, and remove from the heat.
Allow the syrup to cool completely. Strain into a glass storage container and refrigerate until needed. It should keep for several months.
MAKES ABOUT 4 CUPS (1 L)
Variations:
2 cups (500 mL) wild herbs, such as mint, fennel, or sweet cicely
4 cups (1 L) whole ripe rosehips, cooked and puréed (blend cooked rosehips until smooth; add as you would rose petals; strain syrup to remove all pulp)