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Lavender syrup — lattes, cocktails, lemonade, French 75 variation
Food-grade lavender — herbes de Provence, shortbread, ice cream
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
Lever-press citrus juicer — maximum juice, no seeds
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Lavender syrup — lattes, cocktails, lemonade, French 75 variation
Food-grade lavender — herbes de Provence, shortbread, ice cream
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
Lever-press citrus juicer — maximum juice, no seeds
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In heavy medium saucepan over medium heat, stir together water and honey until honey dissolves. Simmer 5 minutes, stirring occasionally. Remove from heat and cool. Fill 4 tall glasses with ice. In cocktail shaker filled with ice, combine lavender-honey syrup, simple syrup, ginger syrup, and lemon juice. Cover, shake vigorously, and strain into glasses. Add ginger ale and water. Stir, garnish with lemon wedge, and serve.