Tuesday, August 18, 2009
This refreshing summer drink is elegant and easy to make. If you don’t have lavender, consider experimenting with a fresh herb, like rosemary, mint, or lemon balm. If you’re using fresh herbs, omit the lavender and use 2 tablespoons of chopped leaves in this recipe, and reserve some springs for garnish.
2 cups water, divided
1 rounded tablespoon dried lavender flowers
2 tbsp agave nectar (optional)
1 cup freshly squeezed lemon juice, from 3 to 5 medium lemons
4 lemon slices* for garnish
Bring 1 cup water to a boil. Pour it over the lavender flowers and steep for 30 minutes. Strain and pour the tea into a small pitcher. Add the agave nectar and stir to dissolve. Add lemon juice and 1 cup cold water. Stir again. Transfer to the fridge and chill for 2 hours or more.
Taste before serving and if the lemonade is too strong, dilute it with water as desired. To serve, pour it over ice in individual glasses and garnish with lemon slices.
Or, freeze in freezer pop molds until frozen.
* Cut slices from the center of the lemon and use the ends for juice.