This is a yummy that’s been in my family for years. It’s great for easing a headache or a calming, restorative drink (diluted with some sparkling mineral water). Sip some on a nice hot day!
1/2 cup sugar
50 lavender flowers
Make sure the lavender has not been sprayed with insecticides. Rinse gently under cold water (to shoo away any bugs) before use. Or you could just buy some culinary lavender:)
Put 1 cup water and the sugar into a pan – heat gently until the sugar has dissolved completely. Add the lavender flowers and bring to a boil.
Remove from heat; cover the pan and leave to infuse for 30 to 45 minutes. Strain the liquid into a pan and reheat, stirring all the time, until the mixture is syrupy.
Cool completely. Pour into sterilized bottles, seal tightly, and cool. Store in the refrigerator for up to 2 months. Drink within 2 – 3 days of opening.