This recipe comes from a 13th-century Andalusian cookbook. The original version (in translation by Charles Perry):

Take a ratl of lavender and cook it in water to cover until its substance comes out. Then take the clear part of it and add it to a ratl of honey and cook all this until it takes the form of a syrup. Drink an ûqiya and a half of this with three of hot water. Its advantages are in cleaning the brain and the stomach; it lightens the body and dries up black bile gently, but it contracts the breath, and it is fitting to regulate the drink with the cheering drink or water of mufarrih (cheering).

A quick online search shows differing ideas for what a “ratl” or “ûqiya” equate in modern measurements, but for the purposes of recreating this recipe, we can use a 1:1 ratio of lavender to honey, or mix in 1:1 sugar and water to get the consistency of honey. So:

1 c. dried lavender
1 c. water (or more, as this will cook down)
1 c. sugar

Mix the lavender and water in a saucepan and bring to a boil. Cook for a few minutes, until the water has absorbed the color from the lavender. Remove from heat and strain.

Take the strained water and add sugar, then bring back to a boil, stirring until the sugar is fully dissolved. Continue to simmer on medium heat until the liquid is reduced to about half its original volume.

Use a cold saucer (I stick it in the freezer while I’m cooking) and drizzle on a few drops. If it runs slowly, it’s time to take it off the heat. (This helps because the syrup will act really runny while it’s still hot.)

This should make about 2 cups. You can mix it with water or club soda for a lavender drink, or as a more general mixer in cocktails or mocktails, or pour it on pancakes. Mix it with maple syrup to give it a floral dimension.