While lavender is a decorative plant, it also has its culinary uses. There are many lavender cultivars available, but use Lavendula angustifolia for culinary purposesâ€”others can be overly sharp. This fresh summertimeÂ lemonade will win over your dinner guests and may even make tee-totalers of the most diehard beer drinkers (at least for the night).
- 1 cup sugar
- 5 cups water, divided
- 2 cups fresh squeezed lemon juice
- 1/2 cup lavender leaves, torn; extra stalks for garnish
Boil sugar and 2Â˝ cups water for about five minutes until the sugar has dissolved. Add lavender and bring to a boil for three minutes, remove from heat and cover.Â Let stand for one half hour. Strain liquid into a pitcher and discard lavender. Add cold lemond juice and remaining 2Â˝ cups water and mix. Add ice cubes and serve with a lavender stalk in each glass.
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