Recipe for Lavender Lemonade
:: 3 cups sugar
:: 3 cups water
:: 1/2 cup dried lavender flowers
:: 4 cups lemon juice
:: 8 cups cold water
:: sprigs of lavender or other edible flowers
1. In a medium saucepan combine the sugar and the 3 cups water. Bring to a boil and reduce heat, stirring until the sugar has dissolved. Place the lavender flowers in a large bowl. Pour the syrup over the dried flowers. Let stand for 2 hours or until cool (I don’t wait this long…) Strain the syrup through a fine sieve, pressing the flowers with the back of a wooden spoon to extract all of the liquid. Cover and chill for up to one week.
2. To serve in a very large pitcher or crock, measure 4 cups of the syrup. Add the lemon juice and 8 cups cold water. Stir well to combine, Serve over ice in tall glasses. Garnish with sprigs of lavender, if desired.
This makes about 20 ( 6 oz) servings.