Citrus Lavender Schorle

• Lavender Simple Syrup
• 2 tablespoons dried organic lavender
• 1 cup filtered water
• 1/3 cup organic cane sugar
• 1/3 cup maple syrup or agave nectar
• Schorle
• 3 lemons, juiced
• 3 navel oranges, juiced
• 4.5 ounces lavender simple syrup
• 3 cups sparkling water
• ice cubes (optional)
• fresh lavender springs for garnish

1. In a small sauce pan, add the dried lavender and filtered water and bring to a boil. Reduce to simmer and add the cane sugar and maple syrup; stir until the sugar is dissolved. Simmer for 15 minutes then remove from the heat and let steep for 1 hour at room temperature.
2. Strain the syrup through a fine mesh sieve (or cheesecloth) to remove the lavender flowers. Refrigerate for minimum one hour.
3. Slice the lemons and oranges in half and juice using a citrus reamer. If desired, strain the juice through a fine mesh sieve to remove the pulp. Pour the juice into your serving jug and stir in the lavender syrup. Refrigerate until chilled. Just before serving, mix in the sparkling water and serve over ice.

syrup, lavender, water, cane sugar, maple syrup, schorle, lemons, oranges, lavender simple syrup, sparkling water, fresh lavender springs

Taken from food52.com/recipes/72357-citrus-lavender-schorle (may not work)