Lemonade gets an extra burst of flavor from a few springs of fresh lavender.
- Servings: 12
Photography: Anna Williams
Source: Martha Stewart Living, November 2007
- 3 cups granulated sugar
- 3 cups water
- 1/4 cup dried lavender
- 4 cups fresh lemon juice (from 16 to 20 lemons)
- Ice, for serving
- Lemon slices and fresh lavender sprigs, for garnish
Bring sugar and water to a boil in a saucepan, stirring until sugar has dissolved. Stir in lavender. Remove from heat, and let stand for 10 minutes. Strain, discarding lavender. Let cool. Stir in lemon juice. (Lemonade can be refrigerated in an airtight container for up to 1 week.) Serve over ice, and garnish with lemon slices and fresh lavender sprigs.