Fresh lavender imparts a subtle flavor to the lemonade. If you are using dried culinary lavender, cut the amount in half since its stronger taste can quickly become overpowering. At Sunshine Lavender Farm, Annie Baggett makes lemonade by putting dried lavender in a tea ball and letting it steep in hot water until the desired flavor is reached.
Makes a generous quart
3-1/2 cups water
1 cup sugar
5 fresh lavender flower heads, or 1-1/2 teaspoons dried culinary lavender (see note)
2/3 cup freshly squeezed lemon juice, strained
4 springs fresh lavender, for garnish
1. Combine 1 cup of water with the sugar in a medium saucepan over a hot flame and stir until the sugar has dissolved. Add the remaining 2-1/2 cups water and the fresh or dried lavender and bring the mixture to a gentle simmer. (If using dried lavender, put it in a tea ball.) Remove from the heat and let the mixture steep for 20 minutes, or until it has a light lavender taste.
2. Strain the mixture into a pitcher or jar, and stir in the lemon juice. Refrigerate until it is cold.
3. To serve, pour the lemonade over a glass of ice and garnish with a sprig of fresh lavender.