The equipment and ingredients linked are affiliate links. I listed the exact blender and edible culinary lavender I used for this recipe and highly recommend.

Note 1: I like to give a lavender range for this recipe because someone may only want a hint of lavender while others want lots of flavor. The strength of lavender flavor also varies on the brand, how fresh the flowers are, and the lavender variety. Don't go over 4 tablespoons though, too much lavender can taste like soap!

Note 2: Don't leave your simple syrup unattended while simmering because the syrup can go from simmering to a boil really quickly, which can splatter and burn. When cooling, do not stick your finger in the pot to check the temperature because you can easily burn yourself. Instead, use a thermometer and when the syrup has reached about 75˚F, it is ready to be strained.

Note 3: When peeling the lemons, use a vegetable peeler and apply light pressure. The white part under the peel is very bitter, so when applying light pressure to the peeler you get more of the yellow skin and less of the white underneath. Some white is ok, just the less of it the better. The peels have some natural oils, which give a really unique creamy texture when blended.