Prep 10 mins
Cook 20 mins
This is from the Thanksgiving Living magazine for 2007. Wanted to get it on here for safe keeping.
Make and share this Lavender Infused Lemonade -Martha Stewart recipe from Food.com.
- 3 cups granulated sugar
- 3 cups water
- 1⁄4 cup dried lavender
- 4 cups fresh lemon juice (16 to 20 lemons)
- ice, for serving
- lemon slice, for garnish
- 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.
This is really a refreshing take on lemonade. I used half Splenda/half sugar. The lavender gives this a nice flavor, and cuts some of the tartness of the lemon. Made for Fall 2008 PAC.