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The buds are evenly mixed through the sugar, so every spoonful in my tea gives a gentle floral note without being overpowering. I’ve already used it in the lemon shortbread recipe and the texture stayed perfectly sandy and crisp. Definitely a pantry staple for me now.

I was a little worried the lavender would be cloying, but it's subtle enough in my morning coffee that I'm already on my second batch of that Lemon Lavender Shortbread recipe. The cane sugar dissolves beautifully without any graininess left behind.

The lavender buds are nicely distributed throughout the sugar, so every spoonful gets that floral kick without being overpowering. I used it for the Lemon Lavender Shortbread recipe and the texture held up perfectly—crisp edges, tender middle. My coffee's been a little fancy all week.