Pink Lavender Lemonade

Contributed By: Janis Limon


2 1/2 c Distilled water
1 1/2 c Sugar
6 lg Strawberries, hulled OR 1/4 c Pink hibiscus flowers, dried pesticide free
1/4 c Lavender leaves, chopped OR 1 tb Dried Lavender flowers
2 1/2 c Distilled water
1/2 c Sugar, optional
Fresh lavender flowers for garnish


In medium saucepan, combine 2 1/2 cups water, sugar and hibiscus flowers or hulled strawberries. Bring to a boil, stirring to dissolve sugar. Reduce heat. Simmer 5 minutes to extract pink from flowers. Remove from heat. Stir in lavender leaves. Cover and cool. Strain cooled herb liquid into large pitcher or jar if using strawberries, gently press juice from berries. Add remaining 2 1/2 cups water and lemon juice. Stir well. Add 1/2 cup more sugar, if desired. Just before serving, add ice cubes. Pour into chilled glasses.Garnish with lavender flowers.

Helpful Hints:

The original recipe calls for hibiscus flowers and suggested strawberries as a substitute. I have reversed the order. As well, I don't think it is necessary to use distilled water in most locations.

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