Ingredients

Instructions

  1. In a medium saucepan combine the sugar and the 3 cups water.
  2. Bring to boiling and reduce heat, stirring often, until the sugar is dissolved.
  3. Place the lavender flowers in a large bowl.
  4. Pour the syrup over the dried flowers.
  5. Let stand for 2 hours or until cool.
  6. Strain the syrup through a fine sieve, pressing on the flowers with the back of a wooden spoon to extract all the liquid.
  7. Cover and chill for up to 1 week.
  8. To serve, in a very large pitcher or crock, measure 4 cups of the syrup.
  9. Add the lemon juice and 8 cups cold water.
  10. Stir well to combine.
  11. Serve over ice in tall glasses.
  12. Garnish with sprigs of lavender, if desired.
  13. Makes about 20 servings (6 ounces each).
  14. Enjoy!