Recipe: Pink Lavender Lemonade

Title: Pink Lavender Lemonade
Categories: Beverages, Herbs, Victoria, Fruits
Yield: 6 servings

2 1/2 c -Distilled water
1 1/2 c Sugar
6 lg Strawberries; hulled -OR-
1/4 c Pink hibiscus flowers; dried
-pesticide free
1/4 c Lavender leaves; chopped -OR
1 tb -dried Lavender flowers
2 1/2 c -Distilled water
2 1/4 c Lemon juice
1/2 c Sugar; optional
Fresh lavender flowers
-for garnish

The original recipe calls for hibiscus flowers and suggested
strawberries as a substitute. I have reversed the order. As well, I
don't think it is necessary to use distilled water in most locations.

In medium saucepan, combine 2 1/2 cups water, sugar and hibiscus
flowers (or hulled strawberries). Bring to a boil, stirring to
dissolve sugar. Reduce heat. Simmer 5 minutes to extract pink to
extract pink from flowers.
Remove from heat. Stir in lavender leaves. Cover and cool.
Strain cooled herb liquid into large pitcher or jar (if using
strawberries, gently press juice from berries.) Add remaining 2 1/2
cups water and lemon juice. Stir well. Add 1/2 cup more sugar, if
desired. Just before serving, add ice cubes. Pour into chilled
glasses.Garnish with lavender flowers.
YIELD: 6-8 Servings

SOURCE: Victoria magazine, July 1993
posted by Anne MacLellan