Lynda Dowling's Lavender Lemonade
Notes: 'Hidcote' lavender turns lemonade rosy pink. Other varieties turn it a paler color. Avoid piney-smelling lavenders, such as spike.
Yield: Makes 6 cups; about 6 servings
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Amount per serving
- Calories: 139
- Calories from fat: 0.0%
- Protein: 0.2g
- Fat: 0.0g
- Saturated fat: 0.0g
- Carbohydrate: 37g
- Fiber: 0.2g
- Sodium: 0.7mg
- Cholesterol: 0.0mg
- 1 cup sugar
- 1/4 cup (a generous handful) fresh or 1 tablespoon dried lavender blooms stripped from stems
- 1 cup freshly squeezed lemon juice, strained
- Ice cubes
- Lavender sprigs for garnish
- 1. Combine sugar with 2 1/2 cups water in a medium pan. Bring to a boil over medium heat, stirring to dissolve the sugar.
- 2. Add the lavender blooms to the sugar water, cover, and remove from heat. Let stand at least 20 minutes (and up to several hours).
- 3. Strain mixture and discard lavender. Pour infusion into a glass pitcher. Add lemon juice and another 2 1/2 cups water. Stir well and watch lemonade change color.
- 4. Pour into tall glasses half-filled with ice or refrigerate until ready to use. Garnish lemonade with fresh lavender sprigs.
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