Combine flowers and sugar in a food processor and process well. Store at least one week in a clean glass jar with a tightfitting lid. Longer storage intensifies the flavor. If desired, sift before using to remove bits of flowers. The sugar will absorb the flower’s flavor and color, becoming soft lavender, rose, etc. Flower sugar is an elegant topping, lightly sprinkled over cookies, cake, or fruit salad. It may be used as the base for a simple syrup to pour over pancakes, ice cream, berries and more.