What a beautiful way to spend spring break - collecting blossoms in the morning, steeping them overnight, and boiling the strained liquid with sugar into delicious jewel-toned sweetness.  Violet syrup is an old favorite, delicate and light.  Dandelion syrup, though - what a delight!  It tastes of sunshine and honey.  Since both of these bloom at the same time, try a batch of each and taste the difference for yourself. Either is perfect to sweeten a cup of tea.  Try the syrups over shaved ice or ice cream, in yogurt or mixed drinks, as flavorings for baked goods and icings, on bread, or waffles and pancakes.

  Recipes are here:

Violets:

http://www.thefeastwithin.com/2008/04/02/candied-violets-and-violet-syrup/

http://herbanlifestyle.wordpress.com/2009/04/13/how-to-make-violet-syrup/

It was fun to find that violets are a pH indicator as well - the blue turns magenta with addition of a little lemon juice.

Dandelions (look at all the good in dandelions!) :

http://fxcuisine.com/default.asp?language=2&Display=78&resolution=high (includes a lovely pictorial essay)

Further resources on dandelions:

http://newoldtraditions.com/2010/04/17/dandelions-miracles-in-your-front-yard-plus-dandelion-tincture-recipe/

http://cityroom.blogs.nytimes.com/2010/04/17/urban-forager-dandelion-wine-no-jelly/

http://opinionator.blogs.nytimes.com/2010/04/20/the-dandelion-king/