Recipe - Pink Lavender Lemonade

2 One half cup Distilled water
1 One half cup Sugar
6 lg Strawberries; hulled OR
One fourth cup Pink hisbicus flowers; dried
pesticide free
One fourth cup Lavender leaves; chopped OR
1 tablespoon dried Lavender flowers
2 One half cup Distilled water
2 One fourth cup Lemon juice
One half cup 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 One half 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 One half cups water and lemon juice. Stir well. Add
One half cup more sugar, if desired. Just before serving, add ice cubes. Pour
into chilled glasses.Garnish with lavender flowers. YIELD: 68