Berry or hibiscus flavored lemonade is an absolute winner. Feel free to substitute blueberries or raspberries for the strawberries for additional delicious variations.

Pink Lavender Lemonade
Recipe type: Beverages
Serves: 6 to 8
  • 1 1/2 Cups sugar
  • 6 large strawberries; hulled or,
  • 1/4 Cup pink hibiscus flowers; dried, pesticide free
  • 1/4 Cup lavender leaves; chopped or, dried lavender
  • 2 1/4 Cups lemon juice
  • 1/2 Cup sugar; optional
  • fresh lavender flowers for garnish
  1. 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 to extract pink from flowers.
  2. Remove from heat. Stir in lavender leaves. Cover and cool.
  3. 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.
  4. Just before serving, add ice cubes. Pour into chilled glasses.Garnish with lavender flowers.
The original recipe calls for hibiscus flowers and suggested strawberries as a substitute. We have reversed the order. Use of distilled water ensures that the water does not add a strong mineral taste to this delicious beverage.

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