Bring the water to a boil

Add buds and cook for 15 minutes

Remove from the heat, cover the pot and let infuse for 12 hours

Filter the water and press the buds to extract the maximum flavour (discard the buds)

Weigh the decoction, then add the same weight of sugar and let it cook at low temperature (about 15 minutes)

Pour the syrup into clean jars or bottles, then seal and store in the fridge