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  • Home
  • About Us
    • Meet Carole
    • Photo Gallery
    • Carole's Blog
  • Herbs to Know
    • Anise-hyssop
    • Basil
    • Chickweed
    • Fireweed
    • Lady's Mantle
    • Lavender
    • Lemon Balm
    • Lovage
    • Plantain
    • Rosemary
    • Salad Burnet
    • Sage
    • Tarragon
    • Yarrow
    • burdock root
  • Events
  • Our Products
  • Recipes
    • Basic Vegetable Quiche
    • Basil Pesto
    • Grilled Mustard Sage Pork and Zucchini
    • Lavender Cooler
    • Thin Rosemary Crisps
    • Rosemary Oil
  • Contact Us
    • Hours & Location
  • New Page

Lavender Cooler


Ingredients:
  • 3 cups sugar
  • 1/2 cup dried lavender flowers
  • 4 cups lemon juice
  • Water
Directions:  Combine 3 cups sugar with 3 cups water. Bring to boiling and reduce heat, stirring often, until the sugar is dissolved. Place ½ cup dried lavender flowers in a large bowl. Pour the syrup over the dried flowers. Let stand until cool. Strain the syrup and keep chilled for up to a week. To serve, combine 4 cups syrup, 4 cups lemon juice and 8 cups water. Stir well. Serve over ice.
Picture
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