Ingredients
7 cups water
1 cup sugar
1 1/2 cups frozen lemon juice from concentrate, thawed
4 mint sprigs
3 lavender sprigs*
Garnishes: lemon slices, lavender and mint sprigs
Method
Sources
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dataset
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Lavender syrup — lattes, cocktails, lemonade, French 75 variation
Food-grade lavender — herbes de Provence, shortbread, ice cream
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
Lever-press citrus juicer — maximum juice, no seeds
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Lavender syrup — lattes, cocktails, lemonade, French 75 variation
Food-grade lavender — herbes de Provence, shortbread, ice cream
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
Lever-press citrus juicer — maximum juice, no seeds
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Bring 7 cups water to a boil over medium-high heat. Stir in 1 cup sugar, and cook, stirring constantly, 1 to 2 minutes or until sugar dissolves; remove from heat. Stir in lemon juice, mint sprigs, and lavender sprigs; let stand at least 2 hours. Pour lemonade mixture through a wire-mesh strainer into a large pitcher, discarding herbs. Serve over ice. Garnish, if desired. *2 tablespoons dried lavender flowers may be substituted.