I’ve been noticing lots of recipes for lavender that are intriguing me (rubs, panna cottas, roasted chickens and shortbread cookies), but time is of the essence, and today is hot.
I saw this recipe in the August issue of Everyday with Rachael Ray (She’s everywhere!) and made up a batch. It has a nice undertone of lavender and seems to be a perfect partner with lemon.
adapted from Everyday with Rachael Ray
7 cups boiling water
2 tablespoons fresh lavender flower buds
1/2 cup sugar
1/2 cup lemon juice
Pour 3 cups of the water over the lavender in a heat-proof bowl; let steep 15 minutes. Pour remaining water over sugar in another large heat-proof bowl and stir until dissolved.
Strain lavender mixture and pour into a pitcher along with water and lemon juice. Chill.
Serve over ice with a lavender sprig.