Rhuby-Lavender Lemonade

1. 1

   Use a vegetable peeler to remove the zest from two lemons.

2. 2

   Squeeze the juice from the 4 lemons (about 2/3 cup juice) and set aside; be sure to strain in case any seeds got in.

3. 3

   Add 5 1/2 cups of water and the lemon zest to a large pot and bring to a boil.

4. 4

   Stir in the lavender.

5. 5

   Partially cover the pot and lower the heat. Simmer for 10 minutes.

6. 6

   Place a fine mesh sieve over a large bowl. Strain the liquid over the sieve, pressing on the herbs to extract all the liquid.

7. 7

   Stir in the lemon juice and the honey until it dissolves. Allow to cool completely.

8. 8

   Fill 4 glasses with ice.

9. 9

   Add 1 1/2 ounces Rhubarb Tea to each glass.

10. 10

    Fill with the Lavender Lemonade and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.