You can substitute fruit punch, iced tea, or other beverages for the lemonade. Makes 18 servings.
1/8- to 1/4-cup dried lavender blossoms
2 cups boiling water
1 12-ounce can frozen yellow lemonade concentrate
Raspberry purée (strain to remove seeds) (optional)
Steep lavender 10 minutes in boiling water to make lavender water concentrate. Chill.
Strain lavender concentrate. Prepare lemonade according to directions on can, using lavender water for part of the water requirement. Mixture will turn pink. Add optional raspberry puree. Serve iced.
— Recipe courtesy of Brawley and Company from the “Fifth Annual Cooking in the Village” cookbook, Los Ranchos Growers’ Market
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