Lavender Lemonade

1. 1

   In a glass or stainless steel pot, bring 8 cups water to a boil; turn off heat.

2. 2

   Add dry herbs and cover tightly.

3. 3

   Let stand 8 hours or overnight; refrigerate when cool.

4. 4

   Remove zest of the 3 lemons with paring knife, chop coarsely and combine with 2 1/2 cups water in saucepan.

5. 5

   Cover and simmer 2-3 minutes.

6. 6

   Remove from heat and allow to cool until lukewarm.

7. 7

   Rmove zest and add syrup and honey to the sweet water and lemon juice to make a double strength lemonade base.

8. 8

   To serve combine equal parts lemonade base, herbal tea and water adjusting taste as desired.

9. 9

   Chill and serve in glasses or a punch bowl garnished with edible flowers, fresh herbs, or lemon slices.

10. 10

    Lemonade base and herb te can be stored in covered glass jars for 3-4 days in the refrigerator.

* Per serving · 4 servings · Values may vary.