Lavender Syrup
Recipe from: The Lavender Cookbook, by Sharon Shipley
This syrup goes into the Lavender Cranberry Sparkler!
Prep Time
20 minutes
Cook Time
30 minutes
Yield
16 Servings
Ingredients
1 cup water
1 cup sugar
2 tablespoons lavender, dried
1 lemon zest
Instructions
In a small saucepan, boil the water and sugar for a few minutes until the sugar dissolves. Remove from heat and stir in the lavender and lemon zest. Steep for 20 minutes. Strain into a container with a tight fitting lid and refrigerate until needed.
(Recipe makes 1 ¾ cups)