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Pink Lavender Lemonade

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: PINK LAVENDER LEMONADE
 Categories: Beverages, Herbs
      Yield: 6 Servings
 
  2 1/2 c  -Distilled water
  1 1/2 c  Sugar
      6 lg Strawberries; hulled -OR-
    1/4 c  Pink hisbicus flowers; dried
           -pesticide free
    1/4 c  Lavender leaves; chopped -OR
      1 tb -dried Lavender flowers
  2 1/2 c  -Distilled water
  2 1/4 c  Lemon juice
    1/2 c  Sugar; optional
           Fresh lavender flowers
           -for garnish
 
  The original recipe calls for hibiscus flowers and suggested
  strawberries as a substitute. I have reversed the order. As well, I
  don't think it is necessary to use distilled water in most locations.
  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. Remove from heat. Stir in lavender leaves.
  Cover and cool. 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. Just before serving, add ice cubes. Pour into
  chilled glasses.Garnish with lavender flowers. YIELD: 6-8 Servings
 
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