This is a lovely, light flowery white wine to make. Only ever use the flowers, as the berries are poisonous; having said that, there is an edible one, but you have to know it for definite.
3 pints of honeysuckle flowers - measure in a jug, lightly pressing down
1 gallon just off the boil water
1 tbsp dried yeast
2 1/2lbs white sugar
2 tea bags
Look over the flowers, only use the best ones, and watch out for insects. Put in large bowl, and pour over the water; cover, and leave 24 hours. Strain, then warm up the liquid to blood temp; add the rest of the ingredients, stir to dissolve sugar. Cover tightly and leave for about 5 days in a warm place, then transfer to a demi-john after straining, and ferment out. Bottle, label and leave at least a year if you can.