Heat the water until it's just about to boil in a medium sauce pan. Whisk in the sugar until it's dissolved.
Place the honeysuckle blossoms in a large canning jar. Pour the sugar water on top. Seal the jar with a lid and band and place in the refrigerator for 24 hours.
Strain the liquid through a fine wire mesh sieve and discard the blossoms.
Use the syrup to sweeten beverages, sauces, dressings etc.