- 1 Cup White Sugar
- 1 Cup Water
- 6 medium-sized Meyer lemons (or regular lemons)
- 4 sprigs Lavender
- 1 vanilla bean
In a saucepan, combine the water, sugar and the peels from the lemons.
Cook until sugar dissolves and a syrup forms.
Add the lavender and vanilla bean, and remove from heat. Let steep 30 minutes or longer depending on desired intensity.
Strain out peels, vanilla and lavender, and store in the fridge.
Contributed by Meredith Hayman