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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 2½ 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 2½ cups water and lemon juice. Stir well. Add ½ 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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Your PINK LAVENDER LEMONADE is ready. Bon appetit!
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