Thursday, April 12, 2012
At first glance, it looks like pink lemonade. But this is better - more exciting, and more delicious. Infused with lavender, the lemonade takes on a pale pink-purple color.
The recipe is only a bit more complicated than making regular lemonade. To infuse the lavender flavor, you make a lavender simple syrup, and let the lavender steep before straining it out. What you're left with is a lemonade worthy of an Occasion. Or any occasion.
Yield: about 2 1/2 quarts
2 cups sugar
2 tbsp plus 2 tsp dried lavender flowers
10 cups water, divided
8 lemons, plus slices to serve
1. Combine sugar, lavender, and 2 cups water in a sauce pan over medium heat. Stir until sugar is dissolved, and mixture just reaches a simmer. Remove from heat and let sit for 30 minutes.
2. Meanwhile, juice the lemons and strain the juice into a large pitcher (or have multiple pitchers). Add the remaining water and stir to combine.
3. When the lavender syrup is done steeping, strain the syrup through a mesh strainer into the pitcher and stir.
4. Serve chilled, in glasses with a slice of lemon on the bottom (it will float when the glass is filled with liquid).