Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 1/2 c -Distilled water 1 tb -dried Lavender flowers
1 1/2 c Sugar 2 1/2 c -Distilled water
6 lg Strawberries; hulled -OR- 2 1/4 c Lemon juice
1/4 c Pink hibiscus flowers; dried 1/2 c Sugar; optional
-pesticide free Fresh lavender flowers
1/4 c Lavender leaves; chopped -OR -for garnish

The original recipe calls for hibiscus flowers and suggested strawberries
as a substitute. I have reversed the order. As well, I don't think it is
necessary to use distilled water in most locations.

In medium saucepan, combine 2 1/2 cups water, sugar and hibiscus flowers
(or hulled strawberries). Bring to a boil, stirring to dissolve sugar.
Reduce heat. Simmer 5 minutes to extract pink to extract pink from flowers.
Remove from heat. Stir in lavender leaves. Cover and cool. Strain cooled
herb liquid into large pitcher or jar (if using strawberries, gently press
juice from berries.) Add remaining 2 1/2 cups water and lemon juice. Stir
well. Add 1/2 cup more sugar, if desired. Just before serving, add ice
cubes. Pour into chilled glasses.Garnish with lavender flowers. YIELD: 6-8
Servings

SOURCE: Victoria magazine, July 1993 posted by Anne MacLellan

Browse by categories