Ingredients
1½ tsp lavender buds, fresh or dried
3 cups blueberries
1 cup lemon juice, (from 4 large pieces)
lemon rinds, (from 4 large lemons, the ones that were juiced)
¾ cup granulated sugar
4 cups water
Preparation
In a mixing bowl, lightly mash the blueberries and set them aside.
In a saucepot, bring water and lavender to a boil. Continue boiling for 5 minutes, or until lavender has given off its color.
Add lemon juice and sugar. Stir to dissolve sugar.
Add lemon rinds and mashed blueberries then mix to combine.
Refrigerate for at least 3 hours before serving.
Strain the liquid and discard the solids. Then transfer to your desired pitcher.
Fill up your glass with ice and pour the lemonade. Serve!
