Most people think of lavender as an herb used in soaps and perfumes, but I challenge you to experiment by adding it to summertime cocktails, like The Pichard and The Victoria. You can also add a splash to liven up sparkling water or iced tea for a booze-free option.
Makes about 1.5 cups
INGREDIENTS
- 1 cup sugar
- 1 cup water
- 2 tablespoons culinary lavender
DIRECTIONS
STEP 1
Combine sugar and water in a small pot on the stove over high heat. Stir to dissolve the sugar, being careful not to let it boil.
STEP 2
Once water has become clear and all sugar dissolved, remove from heat, and add lavender. Let steep until cool.
Once cool, strain out lavender. Store in air-tight container in fridge for up to 10 days.