| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Pretty Lemonade

2 3/4 cups water
1 3/4 cups granulated sugar
1/3 cup pesticide-free dried hibiscus flowers (see Cook's Note)
1/3 cup chopped violets (or 1 tablespoon dried lavender flowers)
2 1/2 cups water
2 1/4 cups fresh lemon juice
1/2 cup granulated sugar
Fresh lavender flowers for garnish

1. In a medium saucepan combine 2 3/4 cups of water, 1 3/4 cups sugar, and hibiscus flowers. Bring to a boil, stirring to dissolve sugar.
2. Reduce the heat and simmer for 5 minutes to extract the pink color from the hibiscus. Remove the pan from the heat. Stir in the violets. Cover and cool.
3. Strain cooled herb liquid into a large pitcher or jar. Add the remaining 2 1/2 cups of water and the lemon juice. Stir well. Add 1/2 cup sugar. Chill for 2 to 3 hours before serving. Just before serving, add the ice cubes and pour into chilled glasses. Garnish with lavender flowers.

Makes 6 to 8 servings.

Cook's Note: If dried hibiscus flowers are not available, cook 6 large strawberries in the syrup instead. When straining the syrup after cooking, gently press the juice from the strawberries.