Lavender Lemonade

• 8 cups water
• 14 cup lavender flowers (dried)
• 34 cup lemon balm leaves (dried)
• 14 cup peppermint leaf (dried)
• 3 fresh lemon rind (of 3 lemons)
• maple syrup or brown rice syrup
• 34 cup raw honey
• 1 14 cups fresh lemon juice

1. In a glass or stainless steel pot, bring 8 cups water to a boil; turn off heat.
2. Add dry herbs and cover tightly.
3. Let stand 8 hours or overnight; refrigerate when cool.
4. Remove zest of the 3 lemons with paring knife, chop coarsely and combine with 2 1/2 cups water in saucepan.
5. Cover and simmer 2-3 minutes.
6. Remove from heat and allow to cool until lukewarm.
7. Rmove zest and add syrup and honey to the sweet water and lemon juice to make a double strength lemonade base.
8. To serve combine equal parts lemonade base, herbal tea and water adjusting taste as desired.
9. Chill and serve in glasses or a punch bowl garnished with edible flowers, fresh herbs, or lemon slices.
10. Lemonade base and herb te can be stored in covered glass jars for 3-4 days in the refrigerator.
11. Serves 15-20.

water, lavender flowers, lemon balm, peppermint leaf, lemon rind, maple syrup, honey, lemon juice

Taken from www.food.com/recipe/lavender-lemonade-280171 (may not work)