Lavender Infused Lemonade -Martha Stewart

This is from the Thanksgiving Living magazine for 2007. Wanted to get it on here for safe keeping.

• Ready In: 30 mins
• Serves: 12

Ingredients

• 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

Directions

1. 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.