I hosted book club at my house last night. We were discussing "The Unlikely Lavender Queen - A Memoir of Unexpected Blossoming" by Jeannie Ralston. Lavender Lemonade was the obvious drink of choice. Here the recipie I conconcted thanks to input from Martha Stewart and Laurie Lea.
Ingredients
3 cups granulated sugar
3 cups water
¼ cup dried lavender
3 cups fresh lemon juice (from 16 to 20 lemons)
2 cups Perrier Water
Ice, for serving
Lemon slices and fresh lavender sprigs for garnish
Directions
Bring sugar and water to a boil in a saucepan, stirring until sugar has dissolved. Stir in lavender. Remove from heat, and let stand until cool.
Once cool, place the lavender, sugar water in an airtight container and refrigerate overnight.
Before serving, strain lavender from the sugar water, stir in lemon juice and add Perrier water.
Serve over ice, and garnish with lemon slices and fresh lavender sprigs.
Lemonade can be refrigerated in an airtight container for up to 1 week.
3 cups water
¼ cup dried lavender
3 cups fresh lemon juice (from 16 to 20 lemons)
2 cups Perrier Water
Ice, for serving
Lemon slices and fresh lavender sprigs for garnish
Directions
Bring sugar and water to a boil in a saucepan, stirring until sugar has dissolved. Stir in lavender. Remove from heat, and let stand until cool.
Once cool, place the lavender, sugar water in an airtight container and refrigerate overnight.
Before serving, strain lavender from the sugar water, stir in lemon juice and add Perrier water.
Serve over ice, and garnish with lemon slices and fresh lavender sprigs.
Lemonade can be refrigerated in an airtight container for up to 1 week.
Serves 12
Happy first day of May! Summer is on its way.
This sounds delicious! I'll have to try it.
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