Hanks & Bennet

Coming Soon...

Lavendar Lemonade

Ever since I got Scott Cunningham's book The Encyclopedia of Magical Herbs from the library, I've been loving making different concoctions with herbs that I've always had around, but didn't know much about. My reading led me to discover the healing and abundant properties of Fenugreek, the cleansing properties of Rosemary and the peaceful properties of one of my favorites, Lavender.



 So, I couldn't resist buying some dried organic lavender at the store the other day. I've always loved the taste of lavender in both sweet and savory dishes and treats. There was a place in Portland that used to serve lavender lattes and I loved them so much, but haven't been able to find them in LA yet. As I've never cooked anything with lavender personally before, I went on a search to find a good recipe to start me off.

Since summer has officially arrived in Southern California, I thought Lavender Lemonade was a sound place to start.

 Leave it to Martha...I found the following recipe on www.wholeliving.com:

Serves 4

    •    4 lemons
    •    1/2 cup dried lavender
    •    1/2 cup raw honey

1.    Using a vegetable peeler, remove zest from two lemons, leaving white pith behind. Squeeze all of the lemons for 2/3 cup juice and set aside. In a large pot bring 5 1/2 cups of water and zest to a boil over high heat. Stir in the lavender. Partially cover the pot, lower the heat, and simmer for 10 minutes.
2.    Meanwhile, place a large strainer lined with cheesecloth or a damp paper towel over another pot or heat-proof bowl. Strain tea, pressing on herbs to extract all liquid. Stir in honey until dissolved. Stir in lemon juice. Let cool completely, about 45 minutes. Fill four tall glasses with ice. Pour tea over ice and serve immediately.

Read more at Wholeliving.com: Lavender Lemonade

I only had a 1/4 cup of dried flowers and I substituted agave for the honey (since I didn't have any) but it still came out quite nicely if I do say so myself. ;) As you can see from the picture above, mine didn't turn that pretty pinkish color that Martha's did, but of oh well. Still tastes good!