Directions

1. 1

   Whisk the Honey Powder and water together in a small saucepan.

2. 2

   Bring to a boil, stirring until the honey powder is fully dissolved, and let it bubble for 1 to 2 minutes.

3. 3

   Pull the pan off the heat and stir in the Hibiscus Flower and Lavender. Cover and let the syrup steep at room temperature, about 20 minutes.

4. 4

   Strain into a sealed jar and store in the refrigerator. Best used within 2 weeks. Makes about ¾ cup.

5. 5

   To serve: stir 1 Tbsp. of syrup into 8 oz. of club soda or sparkling wine for a quick floral spritzer. It's also lovely brushed onto a fruit tart, drizzled into iced tea, or whisked into a vinaigrette.