2Tbsp.fresh lavender leaves OR dried lavender buds
Heat water in a small saucepan until hot, but not boiling. Add honey and lavender leaves (or buds), and stir until honey is completely dissolved.
Remove from heat, and let steep for one hour. Stir every fifteen minutes or so to recombine the lavender into the liquid.
Strain the syrup through a fine mesh sieve, and into an airtight container. Press down on the lavender in the fine mesh sieve to squeeze more flavor into the syrup. Discard lavender.
Use for coffee or cocktails (or whatever you please!), and store in the refrigerator for up to two weeks.
Alternatively, you can combine honey and lavender in a jar, then pour in the hot water. Seal tightly with a lid, then shake until the water and honey have combined (it will be a little foamy on top). Let the lavender steep for an hour, shaking every 15 minutes or so. Strain the syrup and discard the lavender.(This recipe makes about 1/2 cup of syrup)