Step 1

Add water and sugar into a medium saucepan. Bring to a boil over high heat, stirring constantly until the sugar dissolves. Boil for 1 minute and then remove from heat.

Step 2

Rinse forsythia flowers under cool water (drip dry); add to the syrup, stir to coat, cover and let steep overnight.

Step 3

In the morning, strain the syrup through a very fine sieve lined with two layers of damp cheesecloth.

Step 4

Store in bottles or jars (be sure to sterilize for maximum storage time) and refrigerate for up to 3 months.