With the addition of lavender, lemonade reaches new and sublime heights! Here, I'm using a half-gallon canning jar as a pitcher, and two 8-ounce jelly jars to serve the lemonade.
Recipe: Lavender Lemonade (serves 4 - 6)
2 TBS fresh lavender flowers, or 1 TBS dried flowers
1 cup water
Bring the water to a boil and pour it over the lavender flowers in a heat-proof container or cup. Steep, covered, for 20 minutes and strain. I use a small dish as a cover if I'm steeping the infusion in a glass measuring cup.
5 or 6 lemons, juiced to yield one cup of juice
1 cup of cooled lavender infusion
3/4 to 1 cup simple syrup, or slightly-warmed honey or agave syrup, to taste
6 cups of cold water
Mix all and serve over ice. Garnish with sliced lemon, sprigs of fresh lemon balm and/or lavender.
NOTE 1: Liquid sweeteners, such as simple syrup, slightly-warmed honey or agave syrup, mix more readily into cold beverages than sugar.
NOTE 2: To make a simple syrup, boil one cup sugar with one cup water. A microwave makes this fast and easy. Stir to dissolve sugar and cool. Add, to taste, in cold drinks or cocktails.
You'll have extra simple syrup so store it in a lidded jar in the fridge for up to two weeks. Use it when making other beverages or Popsicles.