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Get out a small sauce pan and combine
Water (2 cups)
Granulated Sugar (1/2 cup)
Lavender Infused Honey (1/4 cup)
Ground Lavender (3 Tbsp)
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.
Take it off the heat and cover it with its lid to steep for 15 minutes.
While it steeps, combine the
Water (4 cups)
Lemon Juice (7)
in a pitcher.
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
on top. Let it sit in the refrigerator for 3 hours to chill.
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