Lavender Blue Lemonade
- 3 C. blueberries
- 4 large lemons, juiced, about 1 C.
- 1/2-3/4 C. sugar
- 4 C. water
- 1-1 1/2 tsp. fresh or dried lavender buds
In a 4-quart bowl or heat-proof pitcher use the back of a wooden spoon to lightly mash blueberries. Add juice from lemons, reserve rinds. Mix juice with sugar. In a saucepan bring water and lavender to boiling. Pour through strainer over lemon juice mixture, stir to dissolve sugar. Add lemon rinds. Cover and refrigerate 2 to 3 hours. Remove and discard rinds. Strain through a mesh sieve into a pitcher.