Fresh lemonade, sweetened with a hibiscus and violet-infused simple syrup, is served over ice and garnished with lavender flowers. A pretty lemonade, indeed!
2 3/4 cups water
1 3/4 cups granulated sugar
1/3 cup pesticide-free dried hibiscus flowers*
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
- 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.
- 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.
- 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.
*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.