Lavender Infused Ponderosa Lemonade
Adapted from A CUP OF JO
Makes 6-8 servings
1/4 cup local raw honey
1/4 cup sugar
1 cup water
1T dried lavender
1 cup fresh Ponderosa lemon juice
2 cups water for diluting
For the syrup - in a small saucepan, combine the honey, sugar, and 1 cup water. Bring to a boil, then turn off the heat. Add dried lavender and steep for 3-4 minutes (or longer for stronger lavender flavor). Pour the syrup through a sieve to strain out the lavender then chill in the fridge.
When the syrup is chilled, combine it with the lemon juice in a pitcher. Mix in 2 cups of water (or more if it's too strong for your taste). Add ice and enjoy!
I wasn't sure how this would turn out since Ponderosa lemons aren't actually true lemons, but I was really happy with the end result. And even though this is definitely more of a summertime drink, it goes great with winter meals, especially the more heavy, rich dishes. We have already polished off the entire first batch of lemonade, so I guess I'll be making some more soon!