Created for Lavender French Toast, enjoyed on ice cream, cakes, and in cocktails too!

Ingredients

1/4 cup Lavender Dark Balsamic Vinegar
1/4 cup granulated sugar
1/4 cup water

Instructions

In a medium saucepan combine Lavender Balsamic, sugar, and water.

Heat the mixture over medium heat, stirring until the sugar dissolves.

Bring the mixture to a simmer and cook for 5-7 minutes.

Remove from the heat and let cool before transferring to a clean glass bottle

*Store the syrup in the refrigerator for up to 2 weeks

** Can easily be doubled and doubled again!

Alternatives

Blueberry Dark Balsamic
Umeboshi Plum White Balsamic