1 1/2 pounds blueberries
3 cups granulated cane sugar
1/4 teaspoon lavender buds
1 tablespoon freshly squeezed lemon juice
3/8 cup cold milk
Seltzer, for topping
Frozen blueberries can be used in place of fresh. The recipe makes approximately 4 cups of syrup. The syrup will last up to 2 weeks covered and refrigerated.
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