Post by Rik Wallin on Apr 6, 2007 9:17:47 GMT -6
Lavender Lemonade
Makes one gallon
* 6 medium to large lemons
* ¼ cup dried lavender flowers
* Sugar to taste
* Water (distilled is preferred)
Set water to boil (approx. 2 quarts). Halve and juice the lemons. Set the lemon juice aside, and in a large, heat-safe mixing bowl combine the lemon peels, lavender, and sugar. When water boils, pour it into the mixing bowl and stir to dissolve the sugar. Let it steep for 10-15 minutes and add a tray of ice, or just let it set until cool.
Strain the lemon juice and pour into a gallon size pitcher. Using your fingers, squeeze each of the lemon peels to get as much liquid out of them as possible and discard. Strain the lemon/lavender liquid and add to the pitcher. Pour in enough distilled water to make a full gallon. Chill and serve.
Variation: substitute a tablesthingy of whole cloves for the lavender. Serve with lemon rind studded with cloves for garnish. Try other herbs and spices as well.
This recipe was taught to me by my high priestess. I don’t know where she got it.