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Remove the stems from the flowers and add the flowers to a large pan. You can rinse the flowers first, this is not necessary. This depends on where you picked the flowers.
Chop the lemon into large chunks and add them to the pan along with 1 liter water. Bring to a boil and let it simmer on low heat for half an hour.
Turn the heat off and let it rest for about 2 hours, this way the water will be even more flavourful. Sieve the water to get rid of the flowers, to be absolutely sure the water is clear you can use a clean kitchen towel.
Add 400 gram sugar to the tasty water and bring to a boil again. Let it reduce to about half, or until you've reached the desired thickness. Divide the syrup over the jars or bottles while it's still warm.
You can store the syrup for a very long time. You can use the syrup for cakes, pies and other baking. Or pour the syrup over pancakes, yogurt or even in you tea or a cold glass of water with some ice cubes.