Sunday, July 27, 2014

Lavender Lemonade

Lavender Lemonade
By Carleen Villasenor
First published in Villasenor’s Recipes from the Biblical Herb Garden. Used with author permission.

Lavender syrup:
1 cup water
1 cup sugar
2 tablespoons fresh or dried lavender flowers
A small piece of lemon rind, all white removed
½ lemon
2 tablespoons lavender syrup

Combine water and sugar and boil until sugar is dissolved. Remove from heat and add lavender flowers and lemon rind. Steep for 20 minutes and strain. Refrigerate. For each drink, squeeze ½ lemon into glass, dropping lemon into glass after squeezing. Add 2 tablespoons lavender syrup. This has a very pleasing aroma and is highly perfume-like when fresh. The flavor of lavender is bitter to the end, quite opposite of the aroma, and nothing like its cousin mint.

From Memories in the Kitchen: Bites and Nibbles From "Bryony"
 All proceeds benefit Big Brothers Big Sisters of Will and Grundy Counties.
 Order the cookbook at

Also, in today's edition of The Herald-News:

Joliet woman wants to comfort pediatric cancer patients with gifts of jewelry

All in memory of her own daughter, who not only loved jewelry, but who also received a very special gift from a stranger.

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