Making syrup is a great way of capturing and storing the aroma and flavour of some wild herbs and flowers, as well as some of the perfumes from my garden. The syrups I have on the go are generally sweet cicely, rose hip, elderberry, geranium and lavender. I make a basic sugar syrup with a ratio of approximately 600 ml/1 pint water to 450 g/1 lb sugar: I bring the two to the boil, stirring all the time until the sugar has dissolved, and then add the herbs and flowers and simmer for ten minutes. Once cooled the syrup can be stored in jars for months to be pulled out when you need them. I use some as the base of vodkas and water ices and they get used as syrups in puddings and cakes. My current favourite is sweet cicely vodka, light green in colour and aniseed in flavour.