The sugar/lemon balance will depend on what types of lemons you are using (Meyer lemons are less tart than regular lemons), and your own preference for sweetness.
While all varieties of lavender are edible, English lavender and Provence lavender are most often used for culinary purposes.
If you use fresh garden flowers, make sure they have not been sprayed with pesticides. Do not use florist flowers.
Ingredients: 1 small handful freshly picked and rinsed lavender flowers, or 1 tablespoon dried lavender flowers
1 cup sugar
2 cups boiling water
1 1/2 cups freshly squeezed lemon juice
2 cups cold water, plus more as needed
Thinly sliced lemons and a few lavender sprigs, for optional garnish
1. Prepare the lavender flowers:
Cut the lavender flowers from the stems (no need to strip) and place in a medium bowl (preferably not Pyrex, which can crack when you add boiling water).
Pour the sugar over the flowers, and use your (clean) fingers to gently rub the flowers into the sugar.
2. Make the lavender simple syrup:
Pour 2 cups of boiling water over the lavender sugar and stir with a spoon until the sugar has melted. Cover and let infuse for 30 minutes (or up to several hours).
3. Strain the simple syrup:
Strain the lavender-infused simple syrup and pour into a serving carafe or pitcher.
4. Make the lemonade to taste:
Stir in the lemon juice. Add another 2 cups of cold water. Taste and adjust for tartness. Add more lemon juice if too sweet. Add more sugar if too tart. Add ice and more water to your desired level of concentration.
Note that the ice will melt eventually, further diluting the drink.
Add some thinly sliced lemons and a few lavender sprigs to the serving pitcher for presentation if you so desire.
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