Ingredients:

  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (120ml) water
  • 2 tbsp (6g) culinary-grade dried lavender buds
  • 1 cup (240ml) freshly squeezed lemon juice
  • 4 cups (950ml) cold filtered water
  • 1/8 tsp (0.75g) fine sea salt

Instructions:

  1. Combine the water and sugar in a small saucepan over medium heat. Stir until the sugar dissolves completely.
  2. Once the mixture reaches a gentle simmer, remove from heat immediately and stir in the dried lavender buds.
  3. Cover the pot and let the lavender steep for 10-15 minutes. Strain the syrup through a fine-mesh sieve into a jar and let it cool completely.
  4. Squeeze enough lemons to yield 1 cup of fresh juice, ensuring all seeds are removed.
  5. Pour the lemon juice into a large pitcher and stir in the fine sea salt.
  6. Pour the cooled lavender syrup into the pitcher with the lemon juice, add the cold filtered water, and whisk vigorously until fully integrated.
  7. Pour into glasses filled with ice and garnish with a lemon wheel and a fresh lavender sprig.