Combine the ½ cup of petals, water, and sugar in a saucepan and set over medium-high heat. Bring the mixture to a boil, stirring to dissolve the sugar, and immediately lower to a simmer. Hold the mixture at a simmer, stirring gently, for 5 minutes.

Remove pot from heat and stir in the remaining fresh petals. Adding in a few fresh petals after boiling helps impart some of their color in the final syrup. Cover the mixture and allow to steep for 2 hours. Strain out the petals and store syrup in a sterilized glass jar in the refrigerator for several weeks to a month. Syrup can also be frozen for longer storage.

Serve as a lovely and refreshing non-alcoholic drink with seltzer and a spritz of lime juice, or add gin and some muddled fresh thyme or lemon balm for the perfect summery garden cocktail. Use standard simple syrup ratios in drink recipes.