1 cup sugar
2 cups lemon juice
1) Bring 4 cups of water to a boil in a medium saucepan. Once it reaches boiling, remove from heat and steep lavender for 10 minutes (1/4 cup is roughly what fits in my tea strainer). Remove tea and pour the water into a heat-safe pitcher.
2) Pour sugar into the pitcher and mix until sugar is completely dissolved.
3) Add lemon juice and 4 cups of water. Refrigerate and enjoy once cooled.
Review: The recipe I used called for different proportions (1 cup of lavender, 1 cup sugar, 1 cup lemon juice and 4 cups water), but I thought that's too much sugar and lavender is too expensive to use that much. Regardless of the fact that I got a great deal on lavender at TJ Maxx, I didn't want to use half my container on a 1/2 pitcher of lemonade! My proportions worked great. The infused water had a purple tinge to it, which didn't taint the color of the lemonade that much. It was tasty lemonade, with a hint of floral/spicy lavender.
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