How to make it:
In a small saucepan, boil water and sugar together until the sugar is dissolved over medium-high heat.

Reduce heat to medium-low and add lavender petals, let simmer for 5 minutes. Shut off the heat and set aside. Let infuse for 1-3+ hours.

Using a mesh strainer, pour simple syrup into a jar with a lid. Discard petals.

Add in raw honey and stir until fully combined. Taste and adjust to your liking.

Store in the fridge for 2-3 weeks.

Enjoy in your favorite spirits and even in your iced coffee with inspo from Starbucks’ newest lavender latte creation using lavender latte powder. Delicious!

Try my specialty Starbucks Lavender Cream Cold Foam order:
GRANDE —
Iced shaken espresso
Half sweet cream + half (whole) milk
2 scoops of lavender powder
Lavender sweet cream cold foam