Lavender & Peppercorn Honey Simple Syrup:  Bring 1/2 cup wildflower and 1/2 cup boiling water to a boil with two teaspoons black peppercorns which you lightly crush in the pan. As the syrup comes to a boil, add two lavender stems with  1.5 inch blossoms, cut off the heat, let them steep for 10 minutes, then strain. Store in an airtight container in the refrigerator until ready for use. It will keep for at least two weeks.