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To make the lavender syrup: Combine ingredients in a saucepan and bring to a boil. Remove from heat, stir to dissolve sugar, and let step for 30 minutes. Strain through a mesh strainer and let cool. Syrup should keep about one week in the fridge.
To make the drink: In a mixer, add Strawberry solstice, lemon juice, and lavender syrup over ice. Shake and strain into a coupe or martini glass. Garnish with lemon peel or lavender blossoms.