Summery Lavender Lemonade
recipe from the book, "The Edible Garden" by Sunset
1 cup sugar
3/4 cup lavender blossoms or 1 Tb. dried
1 cup fresh lemon juice
5 cups water
Combine 1 cup sugar with 2 1/2 cups water in a medium pan. Bring to a boil over medium heat, stirring to dissolve the sugar. Add 3/4 cup fresh lavender blossoms or 1 Tb. dried lavender blooms stripped from stems. Cover, remove from the heat, and let stand at least 20 minutes (or up to several hours)
Strain and discard the lavender. Pour into a glass pitcher. Add 1 cup freshly squeezed lemon juice and 2 1/2 cups water. Stir well. Pour into tall glasses half filed with ice or refrigerate until ready to use. Garnish with fresh lavender sprigs.
** Please note: when cooking with fresh lavender, use only english or french lavender. Spanish lavender is not edible and could be toxic. Spanish lavender looks like this.