How to make lavender syrup
- Take 100g of white granulated sugar, 50ml of water and a handful of fresh/dry lavender.
- Place in a glass bowl above a heated pan of warm water (a bit like a bain-marie) and stir until the sugar has fully dissolved.
- Take it off the heat, leave to infuse for 20 minutes and strain out the liquid.
- Keep in a sterilised bottle in the fridge for up to 3 weeks.