Lavender Syrup

For the lavender syrup, bring sugar, water and white wine to a boil in a saucepan. Remove from heat and allow to cool.

Cut the lemon into slices. Pour the sugar water into a ceramic or earthenware pot and add the lavender flowers, citric acid and sliced lemons. Leave to infuse in a cool place for 2-3 days. Then strain the syrup through a filter or cloth and pour into carefully cleaned bottles. Store the lavender syrup in a cool and dark place.

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