Ingredients for Pink Lavender Lemonade
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How to Make Pink Lavender Lemonade
- In a medium saucepan, combine 2 1/2 cups of water, 1 cup of sugar, and 1/4 cup dried hibiscus flowers.
- Bring the mixture to a boil over medium-high heat, stirring constantly until the sugar is completely dissolved.
- Reduce heat to low and simmer for 5 minutes. Remove from heat, stir in 2 tablespoons of culinary lavender buds, cover, and let steep for at least 30 minutes to allow the flavors to meld.
- Strain the hibiscus-lavender syrup through a fine-mesh sieve or cheesecloth into a large pitcher or jar. Discard the solids.
- Add 2 1/2 cups of cold water and the juice of 4 lemons to the pitcher.
- Stir well to combine. For a sweeter lemonade adjust sugar to your preference.
- Refrigerate for at least 30 minutes before serving for optimal chill and flavor.
- Garnish with fresh lavender sprigs and lemon slices before serving.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
208g
Fat
0g
Carbs
19g
