Pink Lavender Lemonade
One of my favorite warm weather pastimes is decorating and cooking with edible flowers. The very first time I did anything involving edible flowers was when I encased a pure white goat's cheese topped with violets in a clear aspic. It was for a friend's bridal shower and turned out beautifully. It was quite the conversation starter, as well. Flowers are beautiful as a garnish, healthful in salads and delicious when added to oils or vinegars as an infusion. Many flowers are also high in vitamins A and C as well as other nutrients.
Hands-On Time: 15 minutes
Ready In: 30 minutes, including cooling time
Yield: 6 servings
5 c distilled water, divided
1 1/2 c sugar
1/4 c pesticide-free, dried pink hibiscus flowers
1/4 c chopped English lavender leaves (or 1 T dried lavender flowers)
2 1/4 c lemon juice
1/2 c sugar (optional)
Fresh lavender flowers for garnish
- Combine 2 1/2 C of the water water, 1 1/2 C sugar, and hibiscus flowers in a small saucepan. Bring to a boil while stirring to melt the sugar.
- Turn the heat to low and simmer for several minutes until the pink color is extracted from the hibiscus. Remove from heat, stir in lavender leaves, cover and let cool.
- Strain into a 2 qt. pitcher and add the remaining 2 1/2 C water and lemon juice.
- Stir and add up to 1/2 C more sugar if you think it's not sweet enough.
- Serve over ice and top with lavender flowers.