Ingredients:

  • 4 cups filtered water
  • 3 black tea bags
  • 1.5 tbsp dried culinary-grade lavender buds
  • 0.33 cup cane sugar
  • 0.5 cup boiling water
  • 0.25 cup freshly squeezed lemon juice
  • 1 lemon, sliced into rounds
  • 4 fresh lavender sprigs

Instructions:

  1. Bring 4 cups of filtered water to a boil. Remove from heat and let sit for 60 seconds to reach approximately 200°F (93°C).
  2. Submerge tea bags in the hot water and steep for exactly 4 minutes. Remove bags immediately without squeezing.
  3. In a separate small bowl, combine 1/2 cup boiling water, 1/3 cup cane sugar, and 1.5 tbsp dried lavender buds. Stir until sugar dissolves.
  4. Allow the syrup to infuse for 7 minutes, then pour through a fine-mesh strainer into the tea base.
  5. Stir in 1/4 cup fresh lemon juice. Allow the mixture to cool to room temperature.
  6. Refrigerate until chilled. Serve in tall glasses filled with ice, garnished with a lemon wheel and a fresh lavender sprig.