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  Pink lavender lemonade
 
Yield: 6 servings
 
2 1/2 c -Distilled water      1 1/2 c Sugar
6 lg Strawberries; hulled -OR-      1/4 c Pink hibiscus flowers; dried -pesticide free
1/4 c Lavender leaves; chopped -OR      1 tb -dried Lavender flowers
2 1/2 c -Distilled water      2 1/4 c Lemon juice
1/2 c Sugar; optional
 Fresh lavender flowers -for garnish 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 SOURCE: Victoria magazine July 1993 posted by Anne MacLellan

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