Lemon-Lavender Syrup

Lemon-Lavender Syrup



  • 1 Cup White Sugar
  • 1 Cup Water
  • 6 medium-sized Meyer lemons (or regular lemons)
  • 4 sprigs Lavender
  • 1 vanilla bean


Step one

In a saucepan, combine the water, sugar and the peels from the lemons.

Step two

Cook until sugar dissolves and a syrup forms.

Step three

Add the lavender and vanilla bean, and remove from heat. Let steep 30 minutes or longer depending on desired intensity.

Step four

Strain out peels, vanilla and lavender, and store in the fridge.

Contributed by Meredith Hayman