Just the hint of the 80 degree weather last week had me thinking about planting the lavender. This is one of my favorite recipes for the long hot days of summer.
Simply delightful!
Simply delightful!
Lavender
Lemonade – Cooking Light Magazine
| Does this not scream, plant me? |
Ingredients:
4 cups water, divided
¼ cup chopped fresh lavender leaves
2/3 cup sugar
1 cup fresh squeezed lemon juice (about 6 – 8 lemons)
Lavender stems and/or flowers
Preparation:
Using a small saucepan, bring 1-cup water to a boil. Pour boiling water over the chopped lavender
leaves, cover, and steep for 30 minutes.
Strain the lavender mixture through a fine sieve into a pitcher; discard
the used leaves.
Combine 3 cups water and sugar in a medium saucepan. Bring the mixture to a boil, and cook 1
minute or until the sugar is completely dissolved. Mix the lavender water, sugar syrup, and
lemon juice in a pitcher. Cover and
chill.
Serve over ice. For
a special touch, garnish lemonade with lavender flower stems or freeze lavender
flowers into ice cubes. Another nice
touch is to add just a couple drops of food coloring. Blue & red make purple or simply green is
beautiful.
Hope you enjoy,
Denise, Beds 25 & 29
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