Pink Lavender Lemonade

Title:
Pink Lavender Lemonade

Yield:
6 Servings

Categories:
Beverages,
Herbs




Ingredients:





 2 1/2 c  -Distilled water


 1 1/2 c  Sugar


     6 lg Strawberries; hulled -OR-


   1/4 c  Pink hisbicus 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


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini