In Praise of Bees, Flowers and the Beautiful Maple: Blackberry Honey Syrup This syrup, arrope de mora, accompanied Ecuador shaman Elva Ortizs' Empanadas with Queso Blanco. Try it with cornbread, fry bread or homemade English muffins... 1 pint fresh (or frozen) blackberries 1 1/2 to 2 c. honey Pour honey into a small bowl. Crush blackberries over honey bowl in a small strainer, pressing as much of the fruit pulp through as possible. Stir to blend. Other berries or fruits may be used, such as cherries or raspberries. Pomegranate Syrup To go with Pomegranate Banana Pancakes, Chapter Four, Within, on sorbets or ice cream, anytime you’d like a stunning, ruby colored sweet treasure to drizzle. 1 c. pomegranate juice, fresh squeezed or bottled 1 c. honey In small saucepan over medium heat, simmer pomegranate juice until it is thickened and  reduced by half. Stir in honey and cool, or serve warm, as desired. Rose or Lavender Flavored Honey For a delicate delight with your next warm slice of bread or scone, add a drop of rose or two drops lavender oil to a half a cup of honey, stir to blend. Orange Maple Syrup For each cup of pure maple syrup, blend in 1/3 c. fresh orange juice and finely minced rind. Try it with the Almond Paste Stuffed Grand Marnier French Toast.