|Source||Recipe from: The Lavender Cookbook, by Sharon Shipley|
|Prep time||5 minutes|
|Cooking time||30 minutes|
|Total time||35 minutes|
A yummy twist on the typical cranberry cooler.
In a pitcher, combine the juice, lavender syrup, sugar, and lime juice. Stir to dissolve sugar. Add mineral water just before serving.
Makes 1 ¾ cups
1 cup water
1 cup of sugar
2 tablespoons dried lavender buds
1 small strip of lemon zest
In a small saucepan, boil the water and sugar for a few minutes until the sugar dissolves. Remove from heat and stir in the lavender and lemon zest. Steep for 20 minutes. Strain into a container with a tight fitting lid and refrigerate until needed.