Lavender Cooler
- 3 cups sugar
- 3 cups water
- 1/2 - 3/4 cup dried lavender flowers
- 4 cups lemon juice
- 8 cups cold water
- ice
- 1 sprig of spanish lavender or 1 sprig other fresh edible flower
- In a medium saucepan combine the sugar and the 3 cups water.
- Bring to boiling and reduce heat, stirring often, until the sugar is dissolved.
- Place the lavender flowers in a large bowl.
- Pour the syrup over the dried flowers.
- Let stand for 2 hours or until cool.
- Strain the syrup through a fine sieve, pressing on the flowers with the back of a wooden spoon to extract all the liquid.
- Cover and chill for up to 1 week.
- To serve, in a very large pitcher or crock, measure 4 cups of the syrup.
- Add the lemon juice and 8 cups cold water.
- Stir well to combine.
- Serve over ice in tall glasses.
- Garnish with sprigs of lavender, if desired.
- Makes about 20 servings (6 ounces each).
- Enjoy!
sugar, water, dried lavender flowers, lemon juice, cold water, lavender
Taken from www.food.com/recipe/lavender-cooler-94734 (may not work)