Herb and flower syrups

These syrups are simple and quick to make and are easily the best way to preserve the essence of an individual herb or flower. The quantities below give enough to drizzle over a cake, pudding or ice cream, or to make a round of drinks (try them in cocktails or mocktails as well as a cordial substitute). This recipe works for any herb or edible flower you can think of – sweet or savoury – but my favourites are rose, elderflower (Sambucus nigra), lemon verbena (Aloysia citrodora