- 7 cups water
- 1 cup sugar
- 1 1/2 cups frozen lemon juice concentrate, thawed
- 4 mint sprigs
- 3 lavender sprigs*
- Garnish: lemon slices, lavender and mint leaves
Bring the 7 cups of water to a boil over medium-high heat. Stir in the sugar and
cook, stirring constantly, 1 to 2 minutes or until sugar dissolves; remove from heat.
Stir in lemon juice, mint sprigs and lavender sprigs; let stand at least two hours.
Pour lemonade mixture through a wire mesh strainer into a large pitcher, discarding
herbs. Serve over ice and garnish if desired.
Makes approximately 2 quarts.
*2 tablespoons of dried lavender flowers by be substituted if fresh lavender sprigs
are not available.
Note: The intensity of lavender and mint flavors can easily be adjusted by adding
more or less herbs or by steeping for longer or shorter periods of time.
This recipe was graciously submitted by one of our members
to share with the club. It is submitted as is, and has not been
pretested except by the experience of the submitter. It has been
served at one time or another at one of our Reston Garden Club events
and found to be delicious. We hope you enjoy it.
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