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lavender_lemonade

By Chef Laura Frankel

My new obsession is lavender. I have played with it on and off for years, but am absolutely in love with lavender. The flavor is haunting and more complex than thyme and mint (which lavender is related to) and adds a floral and slightly sweet flavor. No, lavender does not taste like grandma's cologne, the flavor is more subtle.
Lemonade is refreshing and delicious and with the addition of lavender, lemonade is something that makes you pause and take notice.
I like to garnish my lemonade with lots of thinly sliced lemon wheel and a few crushed lavender buds.

Ingredients

3 cups granulated sugar
3 cups water
3 tablespoons dried lavender (found in most grocery stores and online)
4 cups fresh lemon juice (about 20)
Ice, for serving
Lemon slices and fresh lavender sprigs, for garnish
Bring sugar and water to a boil in a saucepan, stirring until sugar has dissolved. Stir in lavender. Remove from heat, cover and let steep for 30 minutes.
Strain, discarding lavender. Let cool flavored syrup cool before stirring in the lemon juice. (Lemonade can be refrigerated in an airtight container for up to 1 week.) Serve over ice, and garnish with lemon slices and fresh lavender sprigs.

Directions


Bring sugar and water to a boil in a saucepan, stirring until sugar has dissolved. Stir in lavender. Remove from heat, cover and let steep for 30 minutes.
Strain, discarding lavender. Let cool flavored syrup cool before stirring in the lemon juice. (Lemonade can be refrigerated in an airtight container for up to 1 week.) Serve over ice, and garnish with lemon slices and fresh lavender sprigs.

Notes

Recipe: kosher, parve

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