Cooking Instructions
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Step 1
Get out a small sauce pan and combine
Water (480 mL)
,
Granulated Sugar (100 g)
,
Lavender Infused Honey (85 g)
, and
Ground Lavender (20 g)
in it. Bring it to a gentle boil and let it bubble for about 5 minutes while you whisk it to help the sugar and honey dissolve into the water.
Step 2
Take it off the heat and cover it with its lid to steep for 15 minutes.
Step 3
While it steeps, combine the
Water (960 mL)
and
Lemon Juice (7)
in a pitcher.
Step 4
When the syrup is done, pour it into the pitcher through a fine-mesh strainer to catch all of the lavender. Give it a stir and add in a
Lemon (1)
on top. Let it sit in the refrigerator for 3 hours to chill.
