½ vanilla bean, split lengthwise, seeds scraped and reserved
2 cups honeysuckle blossoms
Instructions
In a small saucepan, combine sugar, 1½ cups water, and vanilla bean seeds over medium-high heat. Bring mixture to a boil. Reduce heat, and simmer, whisking often, until sugar is dissolved, about 10 minutes.
Remove from heat, and add honeysuckle. Let steep for 15 minutes. Discard honeysuckle. Transfer to an airtight container, and refrigerate for up to 3 weeks.
Recipe by Victoria at https://victoriamag.com/honeysuckle-couscous-salad-recipe/