Lavender Lemonade
Created by Chef Humphrey Morbeck
Servings: Makes about 16 servings
Ingredients
  • 3 cups sugar
  • 7 sprigs lavender (stems and buds), plus additional for garnish*
  • 2 cups fresh lemon juice (from about 12 lemons)
  • 1/2 cup fresh lime juice (from about 5 limes)
Directions
In a large saucepan, bring one gallon of water and the sugar to a boil. Remove from heat; add 7 lavender sprigs and lemon and lime juices. Cool to room temperature, strain, and chill. Serve on ice, with additional lavender for garnish.

* If unavailable, substitute fresh basil or lemon thyme.