When infusing simple syrups is it ever advantageous to heat the flowers with the sugar or can the sugar always be added after?

Specifically I'm making a honeysuckle simple syrup. When I've made hibiscus syrup before, I always added the sugar after straining (while the water was still warm) but the recipes I'm seeing for honeysuckle call for adding the sugar in with the flowers in water while boiling. I'm just wondering if it makes a difference.

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