For the lavender syrup, grate the flowers. Dissolve the two sugars and the citric acid in the water and boil the solution for about 10 minutes until bubbling. Allow the syrup to cool slightly.
When it is only lukewarm, add the lavender flowers. Leave this mixture to infuse in a cool place for 4 to 5 days. Stir once or twice a day.
At the end of the infusion time, strain the syrup through a muslin cloth and boil again briefly. Then pour into boiled bottles, close immediately and let the lavender syrup cool upside down.
Preparation Tip:
Boil the lavender syrup really only briefly at the end, otherwise it loses its aroma. The syrup tastes great when infused with Prosecco. It is also suitable as a sugar substitute in salad marinades.
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