Inspired by a recipe developed by Linda Dowling from the Happy Valley Lavender Farm in Metchosin, BC.
5 cups water, divided
1 cup sugar
1 tbsp lavender, or more to taste
1 cup freshly squeezed lemon juice, strained
- Combine 2 1⁄2 cups water with sugar in Multipurpose Pot - 8 cup. Bring to a boil, then reduce heat to medium, stirring until sugar is dissolved.
- Add the lavender, cover and remove from heat. Let steep at least 20 minutes (and up to several hours).
- Strain mixture and discard lavender. Pour into a glass pitcher. Stir in lemon juice and remaining water.
- Pour into tall glasses half-filled with ice, or refrigerate until ready to enjoy.