Lavender Syrup
Yield
- Yield
- 1000 ml
Prep ingredients
- 650 g White Sugar
- 650 g Water
- 13 g Dried Lavender Flowers
Instructions
Combine all in vacuum bag. Seal and sous-vide at 55°C for 1 hour. Once cooked, leave to cool completely. Once cooled, strain through a fine mesh sieve. Bottle, label, and refrigerate. Shelf life: 1 week.
