Sarah Hood (photo)

Lavender Lemonade

If you don't realize by now that the June/July surprise is that there is actually IS a surprise at all... well, you hold us to a higher standard than we hold ourselves. Zabet has an uncle in Georgia who will gladly fix this with the Attitude Adjuster he keeps under the seat of his truck. We recommend you try adjusting it yourself, first. Perhaps with a cool, refreshing glass of soothing, slightly narcotic lemonade? If that doesn't work, Uncle PeeWee will happily apply blunt force on your behalf.

by Sarah Hood

Suggested Listening

Melody of Certain Damaged Lemons
by Blonde Redhead

Difficulty

Rrrrgh . . . . Brains . . . .
Click here for definitions of difficulty levels.

Ingredients

• 1/4 c. lavender buds (also called flowers; be sure to buy edible grade)
• 1/2 c. freshly squeezed lemon juice; reserve some lemon for garnish
• 1/2 c. sugar
• 8 c. filtered water, divided
• Optional: 1/3 c. dried hibiscus flowers (again, be sure to buy edible grade)

Directions

1. In a large saucepan, bring 4 cups water to a boil and remove from heat

2. If using hibiscus, add it now and steep for 5 minutes. Remove hibiscus.

3. Add lavender. Cover and let steep for an hour. At first the liquid will be greenish, but after the hour has passed it should be slightly purple.

4. Strain liquid into an appropriately sized pitcher to remove all solids.

5. Add lemon juice and sweetener; stir well. Color changing Kool-Aid® has nothing on this—when you add the lemon juice the lavender water changes from dull purple to vivid pink!

6. Add the remaining 4 cups of water and some ice.

Serve chilled with lemon garnish. Makes 6 servings.

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