Lavender syrup and fresh blueberries brighten up a glass of white peony iced tea.
8 oz. strong brewed white peony tea
1/4 cup fresh blueberries
1 oz. lavender syrup (recipe below)
Tools: shaker, strainer
Garnish: sprig of lavender
Brew the tea, and set aside to cool. Muddle blueberries and ice in a shaker, add tea and simple syrup, shake. Strain into an ice-filled glass and garnish.
Lavender syrup: Dissolve equal parts water and sugar over med-high heat, turn off heat and stir in dried lavender. Let sit for 15 minutes, strain syrup into a jar and discard the lavender. Store in the refrigerator for up to 2 weeks.