For the rose lavender honey syrup, bring the water, honey, lavender and rosebuds to the boil in a medium-sized pot. Once it starts to boil, stir for 10 seconds, remove from the heat and continue stirring until the honey has dissolved. Leave to cool down completely. Once cool, strain the mixture through a fine-mesh sieve into a container. You can keep the syrup in a sealed container in the refrigerator for up to two weeks.
cups
Water
cups
Honey
cups
Dried lavender
cups
Dried rosebuds