A refreshing lemonade with lavender and a sweet tang of lemon. From our friends at Woman's Weekly, this drink takes just minutes to make
Ingredients 4 unwaxed lemons, well washed 150g (5oz) caster sugar ¼-½ teaspoon lavender essence (we used Kentish Lavender Essence, for use in ice cream and soft drinks) 1200ml water I want to convert... Choose the ingredient Water Milk Wine Almonds (Flaked) Almonds (Ground) Breadcrumbs (Fresh) Breadcrumbs (Dried) Brown Sugar (Light & Dark) Butter Caster Sugar Cherries (Canned) Cherries (Dried/ Maraschino) Cherries (Glace/ Candied) Cocoa Powder Cornflour Cream Cheese Dried Apricots Granulated Sugar Grated Parmesan Grated Cheddar Hazelnuts (Whole) Hazelnuts (Chopped) Hazelnuts (Ground) Honey Icing Sugar Margarine Oats (Rolled) Oats (Scottish) Oats (Steel Cut) Oats (Quick/ Quaker) Oats (Instant) Peas (Frozen) Peas (Cooked) Pecans (Chopped) Flour Rice (Uncooked, Long-grain) Rice (Uncooked, Medium-grain) Rice (Uncooked, Short-grain) Rice (Uncooked, Basmati) Rice (Uncooked, Wild) Shredded Coconut Sultanas Syrup (Cane) Syrup (Chocolate) Syrup (Corn) Syrup (Corn, High fructose) Syrup (Golden) Syrup (Maple) Table Salt Tomatoes (Canned) Tomatoes (Chopped) Tomatoes (Sun-dried) Treacle / Molasses Walnuts (Chopped) Method Take the zest off the lemons in large pieces, using a vegetable peeler and put into a heatproof jug. Add the juice from the lemons and the sugar to the jug and pour in 600ml (1 pt) boiling water. Stir to dissolve the sugar and leave to cool completely. Strain the mixture into another jug. Add the lavender essence and 600ml (1 pt) water, adding more water and ice to taste. Top Tip for making Lavender lemonade Freeze lavender flowers
and small slices of lemon in the ice for extra effect.
