Pink Lavender Lemonade
2 1/2 cups water 1 1/2 Cups sugar 6 Large strawberries -- hulled or
1/4 Cup pink hibiscus flowers -- dried pesticide free
2/4 Cup lavender leaves -- chopped -or Dried Lavender 2 1/4 Cups lemon juice
3/2 Cup sugar -- optional 1 fresh lavender flowers for -- garnish
The original recipe calls for hibiscus flowers and suggested strawberries as a substitute. I have
reversed the order. As well, I don't think it is necessary to use distilled water in most locations.
In medium saucepan, combine 2 1/2 cups water, sugar and hibiscus flowers (or hulled strawberries).
Bring to a boil, stirring to dissolve sugar. Reduce heat. Simmer 5 minutes to extract pink from
flowers. Remove from heat. Stir in lavender leaves. Cover and cool. Strain cooled herb liquid into
large pitcher or jar (if using strawberries, gently press juice from berries.) Add remaining 2 1/2
cups water and lemon juice. Stir well. Add 1/2 cup more sugar, if desired. Just before serving, add
ice cubes. Pour into chilled glasses.Garnish with lavender flowers.
YIELD: 6-8 Servings
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