Queen Elizabeth I reputedly consumed countless cups of this tisane.
3 tablespoons fresh English lavender flowers
2 cups boiling water
Allow the flowers to steep for 3 to 4 minutes, strain and serve with a slice of lemon and honey if liked.
If using dried flowers, halve the quantity used. A little mint or rosemary can be added for an interesting flavor variation.
The English long served their equivalent of the modern fruit salad with lavender flowers and on a bed of lettuce and lavender leaves. This is a delicious modern adaptation of that old idea.