We had lavender tossed at our wedding. Our venue had a long list of restrictions of what could be tossed and our photographer voted for lavender. We found someone local who had some lavender buds they wanted to sell, so we bought it. The photos turned out great and we found lavender buds everywhere for awhile. When we came back from our honeymoon, family had delivered our leftover items from the wedding, including the satchels of lavender that hadn’t been tossed. Now I am on a quest to use it up in the kitchen. For this lemonade, you first make a simple syrup and then steep lavender in it. The lemons are also special- they came from my sister’s lemon tree!
1 1/2 to 1 3/4 c. sugar
1 cup water
3 T. lavender buds
1 1/2 cups lemon juice
7 cups of water
Combine the sugar and 1 cup water in a sauce pan and bring to a boil while stirring. Boil until sugar is dissolved. Remove from heat and add the lavender buds. Cover and let sit for 10 minutes (or longer if you want a stronger lavender taste). Strain out the lavender buds and allow the syrup to come to room temperature.
Chill the syrup. Once chilled, add the lemon juice and the remaining 7 cups of water. Stir well and continue to chill until ready. Slice extra lemons and put them in the pitcher to serve.
Adapted from this recipe: http://allrecipes.com/recipe/32385/best-lemonade-ever/ and http://www.thecookierookie.com/lavender-lemonade/