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Fruit juice contains far less fiber than whole fruit, so the lemon juice used here leaves little residue. If you prefer to always avoid lemon juice, please tap it and change its rating to Red.
Combine 1 cup water and the sugar in a small saucepan over medium heat, stirring until the sugar fully dissolves, about 2–3 minutes.
Remove the pan from the heat, stir in the dried lavender, and let the mixture steep for 15–20 minutes, until the syrup is fragrant and tinted a soft purple-gray.
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