"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Lavender Lemonade Recipe

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This recipe for Lavender Lemonade, by , is from The Sherry Richards Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sherry Richards


1 cup raw honey
5 cups water
1 tbsp dried lavender or 1/4 cup of fresh blossoms, crushed
1 cup of organic lemon juice, preferably fresh squeezed and strained
ice cubes
lavender sprigs for garnish

1. Bring 2 1/2 cups water to a boil in a medium pan
2. Remove from heat and add honey, stirring to dissolve.
3. Add the lavender to the honey water, cover and let steep at least 20 minutes or up to several hours, to taste
4. Strain mixture and discard lavender
5. Pour infusion into a glass pitcher
6. Add lemon juice and another 2 1/2 cups of cold water, stir well.
7. Refrigerate until ready to use or pour into tall glasses half filled with ice.




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