Pretty Lemonade
2 3/4 cups water
1 3/4 cups sugar
1/3 cup pesticide-free dried hibiscus flowers (see Cook's Note)
1/3 cup chopped violets (or 1 tablespoon dried lavender flowers)
2 1/2 cups water
2 1/4 cups fresh lemon juice
1/2 cups sugar
Fresh lavender flowers for garnish
In a medium saucepan combine 2 3/4 cups of water,
1 3/4 cups sugar, and hibiscus flowers.
Bring to a boil, stirring to dissolve sugar.
Reduce the heat and simmer for 5 minutes to
extract the pink color from the hibiscus.
Remove the pan from the heat.
Stir in the violets.
Cover and cool.
Strain cooled herb liquid into a large pitcher or jar.
Add the remaining 2 1/2 cups of water and the lemon juice.
Stir well.
Add 1/2 cup sugar.
Chill for 2 to 3 hours before serving.
Just before serving, add the ice cubes and pour into
chilled glasses.
Garnish with lavender flowers.
Makes 6 to 8 servings.
Cook's Note: If dried hibiscus flowers are not available, cook 6 large
strawberries in the syrup instead. When straining the syrup after cooking, gently
press the juice from the strawberries.
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