- 1 cup sugar
- 1 cup water
- 1/2 tsp. lavender
- 1 vanilla bean, split and seeds scraped
Stir 1 cup sugar and 1 cup water over high heat until the sugar dissolves, about 5 minutes. Remove from the heat; add lavender and vanilla. Steep 15 minutes; strain into a jar. Keeps in the fridge for up to 2 weeks.
Serve It: Stirred into rice pudding or drizzled over angel food cake