The longer the lavender steeps in the syrup, the deeper the flavor. Use in lemonade garnished with a few sprigs of lavender, or stir into a gin or vodka and tonic.

Makes 1 cup of syrup
1 cup granulated sugar
1 cup water
3 tablespoons dried or fresh lavender flowers

In a saucepan, simmer the water, sugar and lavender until sugar is dissolved. Remove from heat and let cool. Use or store in the refrigerator for up to a month.