LAVENDER LEMONADE #drinks #cocktails

Each taste of this fragrant, 5 fixing Lavender Lemonade will help you to remember the flower magnificence of Spring.

I've been perched on this formula for the majority of a year; and all things considered as well! The previous Spring, when we moved into our first home, we were overpowered by the immensity, all things considered, also the sudden magnificence that sprung from the beginning each season. Before we could appreciate the principal wave of blossoms, another hit, and kept jump frogging until the virus winds of Fall came blowing. Some place throughout the mid year, I got my hands on some dried lavender and made this lemonade. The absolute first whiff, even before the taste, helped me to remember a cool Spring morning, remaining in my nursery before the sun transcended the tree line.

In any case, at this point, Spring was a distant memory, as were a large portion of the blossoms. I required them, in the event that I needed to show you precisely how this beverage tastes. So I paused, quietly for the following year's cycle. What's more, as the main blossoms opened for the current year, I prepared myself for it to get sufficiently warm to warrant a lemonade.

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INGREDIENTS
FOR THE LAVENDER SYRUP

• 2 c sugar
• 1 c water
• 4 blueberries (for color)
• 2 tbsp. dried lavender flowers

FOR THE LAVENDER LEMONADE

• 1/4 c lemon juice
• 2 c cold water
• a pinch of salt
• 3 -4 tbsp lavender syrup, or to taste

INSTRUCTIONS
MAKE THE SYRUP

1. In a small saucepan, combine the sugar and water. Bring to a boil over medium heat, stirring once or twice to disperse the sugar.
2. Add the dried lavender, blueberries, reduce heat to the lowest setting and simmer for 20-30 minutes until syrupy, crushing the cooked blueberries halfway during cooking to release the juice and color.
3. Remove from heat, and let sit at room temperature for 1 hour. The syrup will thicken and the flavors deepen.
4. Strain and transfer to a clean, dry, sterile glass jar with a tight fitting lid. The syrup will keep well refrigerated (and properly stored) for 1-3 months.

MAKE THE LEMONADE

1. In a pitcher, combine lemon juice, water, salt and lavender syrup. Stir well. Serve chilled on a warm day.

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