Step 1: Make the Lavender  Base

Harvest 15 open blooms of English lavender—this is what gives the spritz its beautiful pink hue.

1. Gently dunk the flowers in water to remove dust and any tiny hitchhikers.

2. Strip the blossoms from the stems and place them in a bowl.

3. Squeeze the juice of 8 lemons over the blossoms.

4. Muddle thoroughly for 7–10 minutes (longer if you have the patience). The color and flavor deepen as you go.

• Don’t worry about seeds—they’ll be strained out.

1. Strain the lemon juice and set it aside. Do not add it to the sugar.

Step 2: Make Lavender Sugar

1. Add the strained blossoms to 1 cup sugar.

2. Muddle again for 7–10 minutes, until the sugar is damp and fragrant.

Step 3: Lavender Simple Syrup

1. Combine the lavender sugar with 1 cup water in a saucepan.

2. Bring to a gentle simmer, stirring to dissolve the sugar.

3. Once the liquid turns clear, remove from heat.

4. Cover and let steep overnight for full flavor and color.

5. Strain and store in jars in the refrigerator.

✨ How to Make a Glass of Happiness

1. Rim your glass with  lavender sugar.

2. Fill a 10 oz glass with ice.

3. Add ½ oz lavender simple syrup (start small—you can always add more).

4. Top with a sparkling beverage—water, soda, or something spirited if you’d like.

5. Stir gently.

Garnish:

• A sprig of fresh lavender

• A slice of lemon (I like our pink variegated lemons for extra pop)

A Note on Color & Flavor

This syrup develops a naturally soft pink hue—no additives needed. Unlike many lavender syrups that turn dull or brownish, this method preserves both the brightness of the citrus and the floral notes of the lavender.