Lavender-Sage Syrup

• 1 cup water
• 1 cup honey
• ¼ oz

In a small saucepan over medium heat, bring the water to a simmer. Add the honey, stir until fully dissolved, and remove from the heat. Add the lavender and sage, cover, and let steep for 5 minutes.

Strain through a fine-mesh sieve into a heatproof airtight container, let cool, cap, label, and refrigerate. The syrup will keep for up to 6 weeks.