1. LAVENDER SIMPLE SYRUP:Combine water, sugar, lavender and vanilla bean seeds and pod in a medium saucepan. 2. Heat gently over medium-high heat, stirring constantly, until mixture comes to a boil. 3. Immediately reduce heat to a low simmer and continue to stir until sugar is dissolved, about 3 minutes. 4. Remove from heat and let steep for one hour, or until completely cool. 5. Strain through a fine mesh strainer lined with a clean paper coffee filter. 6. Store in an airtight container in the refrigerator for up to three weeks. Makes about 2 cups. 7. LAVENDER-INFUSED APERITIF: In the bottom of a Champagne flute, place one or two tablespoons (or to taste) of the lavender simple syrup. Top up with chilled Champagne or sparkling white wine such as cava or prosecco. Decorate with lavender sprigs, if desired. ---------------------------------------------------------------------------
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