Cinnamon syrup

The season of cinnamon fragrance has begun, as if the cinnamon flower in the school was in bloom overnight, and there was a sweet smell in the school, and the unique scent of the cinnamon was floating around, drilled into the nasal cavity and smutting. But in the eyes of the food, the cinnamon, full of gold and yellow, is gruesome. What can you do with cinnamon? That's a lot: cinnamon cakes, cinnamon wines, cinnamon wines, cinnamon flowers... So many cinnamon flowers are delicious, if they are the most widely used and the longest to be preserved. Cinnamon flowers are made of white sugar, which, because of its high preservative properties, can be preserved for a long time, with a spoonful of fragrance in various medium-sized sweets. There's also a practice called cinnamon honey, which has a similar effect to cinnamon, which may have a slightly better nutrition, but the scent is mixed, because honey comes from flowers with different fragrances. I used to make salt cherry blossoms and honey cherry blossoms, and they didn't work too well, so this time I decided to make this cinnamon flower in the form of syrup。