Courtesy Emily’s Café and Catering Pennington
1 quart simple syrup (Combine 1.5 quarts of water to 6 cups of sugar.
Cook over low heat until reduced to about 1 quart of thick syrup. )
1/2 pint dried local lavender
1.5 gallons of freshly squeezed lemonade, made with 4.5 quarts of water and 1.5 quarts of freshly squeezed lemon juice
After making the simple syrup, remove from heat and add the half pint of dried local lavender to the warm (but not piping hot) simple syrup. Steep for an hour, strain over the 1/2 pint of honey, and stir. This yields a concentrated honey lavender syrup. Add the honey lavender syrup to the lemon juice to taste. Serve over ice. Makes a little over 1.5 gallons.… Read More