[This recipe comes courtesy of Janice Silva of Green Acres Farm where our West Coast Correspondent, Stacie, spent some time smelling the flowers last week.]
1 cup sugar
1 tablespoon dried lavender buds stripped from stems
1 cup freshly squeezed lemon juice, strained
Lavender sprigs for garnish
Combine sugar with 2 1/2 cups water in medium pan. Bring to a boil over medium heat, stirring to dissolve the sugar
Add lavender blooms to the sugar water, cover, and remove from heat. Let stand at least two minutes (and up to several hours)
Strain the mixture and discard lavender. Pour infusion into a glass pitcher. Add lemon juice and another 2 1/2 cups water. Stir well and watch lemonade change color.
Pour into tall glasses half filled with ice or refrigerate until ready to drink.