Ingredients:
3 cups sugar
3 cups water
1/2-3/4 cup dried lavender flowers
4 cups lemon juice
8 cups cold water
ice
1 sprig of spanish lavender or 1 sprig other fresh edible flowers
Directions:
In a medium saucepan combine the sugar and the 3 cups water.
Bring to boiling and reduce heat, stirring often, until the sugar is dissolved.
Place the lavender flowers in a large bowl.
Pour the syrup over the dried flowers.
Let stand for 2 hours or until cool.
Strain the syrup through a fine sieve, pressing on the flowers with the back of a wooden spoon to extract all the liquid.
Cover and chill for up to 1 week.
To serve, in a very large pitcher or crock, measure 4 cups of the syrup.
Add the lemon juice and 8 cups cold water.
Stir well to combine.
Serve over ice in tall glasses.
Garnish with sprigs of lavender, if desired.
Makes about 20 servings (6 ounces each).
Enjoy!
Servings: 20
Time preparation: 30 min.
Time total: 45 min.