1/2 cup lilac flowers
2 cups light honey (such as wildflower)
Add the honey to an airtight jar. Cover and store in a cool place for 2 to 3 weeks. Strain out the flowers.
Use in tea, over ice cream, in desserts or over fresh strawberries with mascarpone.
Recipe by Not Without Salt at http://notwithoutsalt.com/lilac-honey/