Sunday, July 26, 2009
The first time I had this was at a Middle Eastern restaurant in Durango, Colorado. Adding dried lavender to lemonade turns it a lovely pink color.
4 c. water
1/4 c. dried lavender flowers (get food-grade lavender, here in Albuquerque I buy it in bulk at Vitamin Cottage)
The juice of 4 lemons (about 1 c.)
3/4 c. agave nectar or to taste
1/4 c. lemon slices for serving
Bring water to a boil. Add lavender and let steep for 5 minutes until it turns a deep pink. Strain. Stir in lemon juice and agave nectar. Serve with ice and lemon slices.
I love when it rains here - this is the view from my front door. The rains are even more welcome today because yesterday we saw a wildfire in the mountains a few miles from our house.
I will return in a week with my recipe for a decadent deep dish pizza.