After foraging the flower heads, do NOT rinse them. Do allow all of the flowers to sit out in a shaded space outside to allow all of the bugs to escape the buds. Or give them a sturdy shake outdoors. Then, snip all of the buds from the stem of the flower head and mix them with the dry sugar. Cover the container with your buds and sugar and allow it to set for 2 days.

Add the entire sugar + flower mixture to a pot with water on low heat. Heat until the syrup becomes clear.

Strain syrup through a fine mesh strainer, and then again through a double layer of cheesecloth or a coffee filter. Bottle and store in the fridge indefinitely. (It will become bubbly cordial over time if you let it sit in the fridge for months!)