Hidcote lavender will turn the lemonade a rosy-pink color
- 1/4 cup fresh lavender blooms - stems removed before measuring Note: 1 tablespoon, dried lavender may be substituted for 1/4 cup of fresh additional lavender sprigs for garnish, if desired
- 1 cup, Sugar
- 5 cups, good-tasting water - divided use
- 1 cup, fresh-squeezed lemon juice
- In a saucepan, mix the Sugar with 2 1/2 cups of the water. Bring to a boil, stirring, to dissolve the Sugar. Add the lavender to the hot sugar syrup, remove from heat, and allow to steep for at least 20 minutes - and up to several hours, as desired. Strain; discard solids. Add the lemon juice and the remaining 2 1/2 cups of water. Stir - the color will change. Chill, or serve over ice. Garnish, if desired with sprigs of fresh lavender.
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