When using any edible flower for consumption, be sure to use food grade flowers which have not been sprayed or treated with chemicals or pesticides. Do not use florist flowers.
Serves 6
Ingredients
A small handful of freshly picked and rinsed lavender flowers, or 1 tsp of dried lavender flowers
1 cup white sugar or honey, or to taste
2 cups boiling water for infusion
4 cups fresh squeezed lemon juice (from 16-20 lemons)
3-5 cups cold water
Ice
Directions
Dissolve sugar in boiling water. Cut lavender flowers from stems and place in a large pyrex measuring cup. Pour sugar and water over the flowers. Cover and infuse for 30 minutes (or several hours). Strain the lavender-infused syrup and pour into serving pitcher, discarding the flowers. Stir in lemon juice, add 3 cups cold water. Taste and adjust for tartness. Add more lemon juice if it is too sweet for your liking, or more water if it is too tart. Add ice and more cold water until you reach the desired balance of concentration, bearing in mind that as the ice melts it will dilute the lemonade. Stir in zest of two lemons for a deeper flavour. Garnish with some thin slices of lemon and some lavender sprigs, if desired.
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