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Petaled Summer Honey 
1/3 cup rose petals, minced
1/3 cup violet petals, minced
1/3 cup lavendar petals, minced
1/4 tsp ground cinnamon
1/2 tsp minced ginger
1 cup honey

Clean and thoroughly dry flower petals.  
Combine all ingredients in a sauce pan.  
Simmer over very low heat for 20 minutes.  
Watch the mixture does not stick or burn.  
When petals have turned translucent, remove from heat.  
Petals may be strained or left in.  
Pour into hot, sterilized jar,

Yeild: About 1 1/2 cups

Variation: For international flair, 
use tulips (a Turkish favorite for peace), 
peony blossoms from China for brightness of fortune, 
or marigold petals from France for solar energy.  
Another option is to omit the flowers altogether and use common kitchen spices.  
These types of honeys make wonderful meat glazes.