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Pretty Lemonade recipe

Fresh lemonade, sweetened with a hibiscusand violet-infused simple syrup, is served over ice and garnishedwith lavender flowers. A pretty lemonade, indeed!

Recipe: Pretty Lemonade

2 3/4 cups water
1 3/4 cups granulated sugar
1/3 cup pesticide-free dried hibiscus flowers (see Note)
1/3 cup chopped violets (or 1 tablespoon dried lavender flowers)
2 1/2 cups water
2 1/4 cups fresh lemon juice
1/2 cup granulated sugar
Fresh lavender flowers for garnish

  • In a medium saucepan combine 2 3/4 cupsof water, 1 3/4 cups sugar, and hibiscus flowers. Bring to aboil, stirring to dissolve sugar.
  • Reduce the heat and simmer for 5 minutesto extract the pink color from the hibiscus. Remove the pan fromthe heat. Stir in the violets. Cover and cool.
  • Strain cooled herb liquid into a largepitcher or jar. Add the remaining 2 1/2 cups of water and thelemon juice. Stir well. Add 1/2 cup sugar. Chill for 2 to 3 hoursbefore serving.
  • Just before serving, add the ice cubesand pour into chilled glasses. Garnish with lavender flowers.

    Makes 6 to 8 servings.

    Note: If dried hibiscus flowers are notavailable, cook 6 large strawberries in the syrup instead. Whenstraining the syrup after cooking, gently press the juice fromthe strawberries.

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