Honey Lavender Lemonade
· 1 cup locally produced, raw organic honey
· 2.5 cups water
· 1 Tablespoon dried Culinary Lavender
· 1 cup fresh squeezed lemon juice
· Additional water, about 2 cups
· Ice cubes or crushed ice
Combine honey and 2.5 cups of water in a saucepan and bring to a boil, stirring to dissolve the honey. When the mixture reaches a boil, stir in the lavender and remove from heat. Let the mixture steep for 20 minutes, off the heat.
Strain the lavender from the liquid, then add the fresh lemon juice and an additional 2 cups of water. Use sparkling water if you wish. Pour into glasses full of ice and serve garnished with a sprig of lavender or mint.
This recipe is from "The Beekeeper's Ball," by Susan Wiggs