The lavender is in bloom, and this drink is a refreshing summer treat.
Lavender Lemonade
The zest of 2 unsprayed lemons, cut into strips
2 tablespoons culinary lavender flowers, no stems or hulls
A few raspberries, or other bright berries, for color
½ cup/100gm sugar
1 cup/250ml fresh lemon juice
Put the lemon zest, lavender flowers and raspberries in a large teapot. Crush the raspberries against the side of the pot with a spoon to release their juices. Pour boiling water over the mixture. Let seep for 5 minutes.
Put the sugar in a large heat resistant pitcher. Strain the lavender tea into the pitcher. Stir well to dissolve the sugar. Let cool to room temperature. Add the lemon juice and stir again. Refrigerate until ready to serve.
Serve over ice with a few extra raspberries, if you wish, and a lavender flower swizzle stick.
