Pink Lavender Lemonade

2 1/2 c -Distilled water

1 1/2 c Sugar

6 lg Strawberries; hulled -OR-

1/4 c Pink hisbicus flowers; dried

-pesticide free 1/4 c Lavender leaves; chopped -OR

1 T -dried Lavender flowers

2 1/2 c -Distilled water

2 1/4 c Lemon juice

1/2 c 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 1/2 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 1/2 cups water and lemon juice. Stir well. Add 1/2 cup more sugar, if desired. Just before serving, add ice cubes. Pour

into chilled glasses.Garnish with lavender flowers. YIELD: 6-8 Servings