Sunday, August 29, 2010

recipe number 3

Lavender Lemonade:
7 cups water
1cup sugar
11/2 cups frozen lemon juice from concentrate
4 fresh mint sprigs
3-4 fresh lavender springs
bring 7 cups of water to a boil over medium high heat.  Stir in sugar and cook, stirring constantly, 1-2 minutes or until sugar dissolves; remove from heat. Stir in lemon juice, mint sprigs and lavender sprigs, let stand 2 hours. Pour lemonade mixture over ice mold or cubes in punch bowl. Makes about 2 quarts.
*the herbs are edible, and add interest to the punch but you can strain them if you are a sissy.

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