Lavender Cooler

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 20
• 3 cups sugar
• 3 cups water
• 1/2-3/4 cup dried lavender flowers
• 4 cups lemon juice
• 8 cups cold water
• ice
• 1 sprig of spanish lavender or 1 sprig other fresh edible flower

Recipe

• 1 in a medium saucepan combine the sugar and the 3 cups water.
• 2 bring to boiling and reduce heat, stirring often, until the sugar is dissolved.
• 3 place the lavender flowers in a large bowl.
• 4 pour the syrup over the dried flowers.
• 5 let stand for 2 hours or until cool.
• 6 strain the syrup through a fine sieve, pressing on the flowers with the back of a wooden spoon to extract all the liquid.
• 7 cover and chill for up to 1 week.
• 8 to serve, in a very large pitcher or crock, measure 4 cups of the syrup.
• 9 add the lemon juice and 8 cups cold water.
• 10 stir well to combine.
• 11 serve over ice in tall glasses.
• 12 garnish with sprigs of lavender, if desired.
• 13 makes about 20 servings (6 ounces each).
• 14 enjoy!