There are some home truths passed on to every woman by every grandma in every corner of the world: Add pepper to your mashed potatoes, keep rosemary by your garden gate and grow lavender for luck!
Today’s recipe uses the the fragrant flavor of lavender combined with the lemony tingle of freshly squeezed lemons for a beautiful rosy pink glass of cool lemonade.
Note: Please make sure to use edible culinary lavender, easily found at the farmer’s market or health food stores or if you are lucky, growing by your garden gate.
Preparation: 15 minutes Chill: 15 minutes
Ingredients
3-5 tablespoons (1/4 cup) edible culinary lavender
2 cups (500 ml) cold water
3/4 cups (175 ml) granulated sugar
1 cup (250 ml) honey
1 1/2 cups fresh lemon juice (about 6-8 lemons)
2 cups (500 ml) cold water
Preparation
Add cold water and sugar in a pot and bring to a boil just until sugar is dissolved.
Stir in honey and lavender.
Cover and let steep for about 15 minutes.
Strain out lavender.
Combine lemon juice, lavender syrup, and water in a large pitcher
Chill for 15 minutes and serve.
Image: tulleandteacups.com
Recipe adapted from joythebaker.com
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