Sunday, June 12, 2011

Lavender Lemonade

My daughter Mary and I make lavender lemonade. First, harvesting the lavender.

Squeezing the lemons.

Straining the syrup.

And the finished product, which tasted very good.

The Recipe:

Lavender Lemonade

Herb Citrus Cordial (makes 4-5 pints)

6 cup sugar
Zest of 6 citrus, in large pieces of peel
4 cups fresh citrus juice
2 cup water
2 cups lavender

In a large pot bring sugar, zest, juice, and water to a boil, stirring until sugar is dissolved.
Remove from heat. Add the herbs and let the syrup infuse for at least 15 minutes.
Meantime prepare your canning jars. Strain syrup through a fine sieve, squeezing out as much syrup as possible from the herb leaves before discarding them. Boiling water process for 10 minutes.

Note: this made a thick, syrupy concoction that had to be cut with lots of water and ice.

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