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Credit: Oscar Morales
The National Culinary Review, November 2008
1/4 oz. dried lavender
4 oz. honey
8 oz. hot water (180°F-200°F)
Combine lavender, honey and hot water in small bowl or metal tumbler of Boston Shaker; stir to dissolve honey. Allow lavender to steep in mixture until it cools; strain through sieve to remove lavender. Transfer syrup to bottle; keep refrigerated for up to 1 month.
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