Cut the buds apart to use just the petals, discarding the green portions or they will make the mixture bitter. This is easiest by cutting off the base and peeling the remaining green away.

Rinse the petals in a bowl of cold water and strain to remove any toxins.

Combine petals with 4 cups water in a medium pot. Bring to a simmer.

Remove from heat, cover, and allow to steep in the fridge for 24 hours.

The next day, strain the petals out through a fine mesh sieve or a couple layers of cheese cloth, squeezing to extract all the liquid.

Add the sugar and lemon juice.

Bring mixture to a simmer over medium heat, stirring until the sugar is dissolved.

Reduce heat to medium low and cook until reduced by half (or more for a thicker consistency closer to honey) 1-2 hours.

Remove from heat and store in a glass container in the fridge for up to 1 month.