Lavender is an extremely aromatic flower, and it is possible to simple steep some sprigs in your lemonade. However, making a simple syrup will add more depth in flavor.
Makes almost 8 cups
4 cups of water plus 1 1/2 cups
2 cups of freshly squeezed lemon juice (from about 10 lemons)
1 1/2 cups of white sugar
The flowers of 20 lavender sprigs
Strip the lavender flowers from the stems, and discard the stems. Put the flowers with the sugar and 1 1/2 cups of water in a small saucepan. Bring to a boil over medium heat. Strain to remove and discard the flowers.
Roll the lemons heavily over a hard surface, halve them, and squeeze into any container with a handle (for easy pouring later). It’s a whole lot easier to squeeze it all out with a hand juicer. If you don’t like pulp, squeeze over a strainer sitting in your container. Mix the lemon juice, simple syrup, and 4 cups of water. Keep cold, and serve over ice.