A effervescent non-alcoholic version of the traditional German sparkling beverage. Strong notes of citrus are accompanied by a beautiful sweet flavour and bouquet of lavender, created by infusing dried lavender flowers into a simple syrup mixture. This recipes makes extra lavender syrup so you can enjoy this Schorle all summer long! —Heidi Richter
In a small sauce pan, add the dried lavender and filtered water and bring to a boil. Reduce to simmer and add the cane sugar and maple syrup; stir until the sugar is dissolved. Simmer for 15 minutes then remove from the heat and let steep for 1 hour at room temperature.
Strain the syrup through a fine mesh sieve (or cheesecloth) to remove the lavender flowers. Refrigerate for minimum one hour.
Slice the lemons and oranges in half and juice using a citrus reamer. If desired, strain the juice through a fine mesh sieve to remove the pulp. Pour the juice into your serving jug and stir in the lavender syrup. Refrigerate until chilled. Just before serving, mix in the sparkling water and serve over ice.