| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Beverages, Herbs |
6 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
-Distilled water |
| 1 1/2 |
c |
Sugar |
| 6 |
lg |
Strawberries; hulled -OR- |
| 1/4 |
c |
Pink hisbicus flowers; dried pesticide free |
| 1/4 |
c |
Lavender leaves; chopped -OR dried Lavender flowers Distilled water |
| 2 1/4 |
c |
Lemon juice |
| 1/2 |
c |
Sugar; optional |
|
|
Fresh lavender flowers for garnish |
INSTRUCTIONS
The original recipe calls for hibiscus flowers and suggested strawberries
as a substitute. I have reversed the order. As well, I don't think it is
necessary to use distilled water in most locations. In medium saucepan,
combine 2 1/2 cups water, sugar and hibiscus flowers (or hulled
strawberries). Bring to a boil, stirring to dissolve sugar. Reduce heat.
Simmer 5 minutes to extract pink to extract pink from flowers. Remove from
heat. Stir in lavender leaves. Cover and cool. Strain cooled herb liquid
into large pitcher or jar (if using strawberries, gently press juice from
berries.) Add remaining 2 1/2 cups water and lemon juice. Stir well. Add
1/2 cup more sugar, if desired. Just before serving, add ice cubes. Pour
into chilled glasses.Garnish with lavender flowers. YIELD: 6-8 Servings
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