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Ingredients

• 150 g Sugar
• 250 ml water, for the syrup
• 1 tbsp Dried culinary lavender
• 200 ml fresh lemon juice (about 5 lemons), plus slices
• 750 ml cold still or sparkling water
• ¼ tsp Vanilla extract (optional)
• Ice

Method

1. Bring the sugar and 250 ml water to a simmer in a small pan over medium heat, stirring until the sugar dissolves.
2. Take the pan off the heat, stir in the lavender, cover and leave to steep for 15–20 min. Taste after 15: it should be floral, not soapy.
3. Strain the syrup through a fine sieve, pressing the flowers, and leave it to cool.
4. In a jug, mix the lemon juice, cooled syrup, vanilla (if using) and cold water. Taste and add more water or lemon to balance.
5. Serve over ice with lemon slices and a few lavender sprigs.

Tips

• Use only culinary (food-grade) lavender; garden or craft lavender may have been sprayed. A little goes a long way.
• The syrup keeps for 2 weeks in the fridge and is lovely in iced tea too.

Sources

Written in our own words after cross-checking these recipes:

Imbibe Love and Lemons