Photo Credit: Sunday Suppers
Summer feels as though it has finally arrived. Tomatoes are starting to ripen on the vine, the ocean temperature is starting to warm up and the backyard is filled with fireflies. The flowers are looking great, especially the lavender in my garden. I harvest flowers for baking and arranging daily, which means there is always a large pitcher of lavender lemonade on hand to greet my summer guests.
5-6 cups of water
1 ½ cups sugar
15 lavender sprigs, with flowers opened
15 lemons, freshly squeezed (2 ½ cups of lemon juice)
Bring 2 ½ cups of water to a boil in a 2 qt. saucepan. Reduce heat to medium and add sugar. Stir until dissolved then add lavender and let boil for 2 minutes. Remove from heat and allow to lavender to steep for 30 minutes.
Remove lavender stems and strain the syrup
In a glass pitcher combine lemon juice, remaining 2 ½-3 ½ cups of water (more or less-to taste) and lavender syrup. Stir well.
Serve over ice and garnish with lemons and lavender sprigs.