Milkweed Flower Syrup

3 C. of fully opened, fragrant milkweed blossoms (snip away stem
with scissors.)
Piece of cheesecloth big enough to tie flowers in loosely
4 C. water
2 1/2 C. sugar

Remove blossoms from stem. Rinse, and tie up in cheesecloth
loosely enough to allow the water to circulate within the bag. Bring
water and sugar to a boil, and add blossoms. Reduce heat, but allow
mixture to simmer actively until reduced by about half. Remove from
heat; when cooled, remove bag of milkweed and allow to drain into
pot. (squeezing the bag will yield more syrup, but it will be cloudy)

Store tightly covered in the refrigerator for 2-3 weeks.

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