Recipe: Jeanne's Lavender Lemonade

JEANNE'S LAVENDER LEMONADE

5 cups water
1/2 cup lavender flowers, stripped from stems
1/2 cup freshly squeezed lemon juice
1/2 cup granulated sugar (or more to taste)
Mint leaves, for garnish

In a small saucepan on the stove, bring 1 cup water to a rolling boil. Remove from heat and add lavender flowers. Cover and steep for 10 minutes.

Strain through a fine-meshed sieve, discard blossoms, and set lavender tea aside.

Meanwhile, in a quart jug, mix lemon juice with 4 cups water and sugar to taste. Add prepared lavender tea. Refrigerate until chilled.

Serve in tall glasses over ice cubes and decorate with mint leaves.

Makes about 1 1/2 quarts; serves six
Source: Edible Flowers: A Kitchen Companion with Recipes by Kitty Morse