|Source||Recipe from: The Lavender Cookbook, by Sharon Shipley|
|Prep time||20 minutes|
|Cooking time||30 minutes|
|Total time||50 minutes|
This syrup goes into the Lavender Cranberry Sparkler!
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)