Summer-Kissed Blackberry Lemonade Syrup

• 10 ounces blackberries
• 4 large lemons (or 6 to 8 medium ones)
• 1 1/2 tablespoons culinary lavender
• 2 cups evaporated cane sugar
• 1 3/4 cups boiling water
• 1 tablespoon citric acid granules
• 1 1/2 teaspoons orange blossom water

1. Combine blackberries, zest from lemons, lavender, and sugar in a medium bowl. Stir to combine. Let macerate for 10 to 15 minutes, and give a vigorous stir to help break up the berries.
2. Add the boiling water to the bowl. Stir well. Cover and keep at room temperature for at least 4 hours or overnight.
3. Strain the mixture through a medium mesh strainer into a 4-cup measure, using a spoon or spatula to press on the solids. Juice the lemons into the 4-cup measure (there should be about 1 cup of juice). Add the citric acid and stir well.
4. Strain the mixture through a fine mesh strainer into a 1-liter swing-top bottle (preferably sterilized). Add the orange blossom water, and shake well. Keep refrigerated.
5. Dilute with ice cold still or sparkling water to taste. (If you go the sparkling route, adding some botanical gin makes for a refreshing adult soda.)

blackberries, lemons, culinary lavender, cane sugar, boiling water, granules, orange blossom water

Taken from food52.com/recipes/30087-summer-kissed-blackberry-lemonade-syrup (may not work)