Summertime is here!  I discovered this little recipe last year that helped make the long,  hot days in Texas more bearable. When you sip it,  you may feel as though you’ve traveled back to a time of front porch swings, bare feet,  and lightning bugs (of which I’ve only seen one in my yard this year).

If you don’t have access to lavender from your garden, you may purchase organic lavender blossoms at any good health food store in the bulk spice section. You can also order online if you think you’ll be needing a large quantity to get through the season.

Lavender Simple Syrup

• 1 cup water
• 1 cup evaporated cane juice (or regular white sugar)
• 1 cup loosely packed fresh lavender flower (don’t bother to remove the blossoms from the stem, just trim the stem)  Use 3 rounded Tablespoons dried lavender if you do not have fresh.

In a small saucepan combine sugar and water. Bring to a boil on medium-high heat, stirring often. Turn the heat down to medium and continue boiling for a minute or two, stirring often. Add the lavender, stir, turn off the heat and cover the pot with a lid. Steep the lavender in the simple syrup for 15 minutes then strain. Store in the refrigerator, it will thicken a bit as it cools. You do not need to wait until it cools to make the lemonade.

Lavender Lemonade

• 4 cups cold water
• 1 lemon juiced, strain out the seeds.
• 2/3 cup lavender simple syrup
• plenty of ice

Combine the water, lemon juice, and syrup in a glass pitcher and stir well. Serve over plenty of ice!

Happy Summering!

Submitted by:  Martha Billman – Communications Committee