Lavender Lemonade
Hidcote lavender turns lemonade rosy pink. Other varieties turn it a paler color. Avoid piney-smelling lavenders, such as spike. For that extra touch, garnish lemonade with fresh lavender sprigs. Makes: 6 cups
- 1 cup sugar
- 1/4 cup (a generous handful) fresh or 1 tablespoon dried lavender blooms stripped from stems
- 1 cup freshly squeezed lemon juice, strained
- Ice cubes
- Lavender sprigs for garnish
- Combine sugar with 2 1/2 cups water in a medium pan. Bring to a boil over medium heat, stirring to dissolve the sugar.
- Add the lavender blooms to the sugar water, cover, and remove from heat. Let stand at least 20 minutes (and up to several hours).
- Strain mixture and discard lavender. Pour infusion into a glass pitcher. Add lemon juice and another 21/2 cups water. Stir well and watch lemonade change color.
- Pour into tall glasses half-filled with ice or refrigerate until ready to use.