Categories: Beverages, Spices/etc., Fruits 
      Yield: 6 servings 
  
  2 1/2 c  -Distilled water                    1 tb -dried Lavender flowers 
  1 1/2 c  Sugar                           2 1/2 c  -Distilled water 
      6 lg Strawberries; hulled -OR-       2 1/4 c  Lemon juice 
    1/4 c  Pink hibiscus flowers; dried      1/2 c  Sugar; optional 
           -pesticide free                          Fresh lavender flowers 
    1/4 c  Lavender leaves; chopped -OR             -for garnish 
  
  The original recipe calls for hibiscus flowers and suggested strawberries 
  as a substitute. I have reversed the order. As well, I don't think it is 
  necessary to use distilled water in most locations. 
   
  In medium saucepan, combine 2 1/2 cups water, sugar and hibiscus flowers 
  (or hulled strawberries). Bring to a boil, stirring to dissolve sugar. 
  Reduce heat. Simmer 5 minutes to extract pink to extract pink from flowers. 
  Remove from heat. Stir in lavender leaves. Cover and cool. Strain cooled 
  herb liquid into large pitcher or jar (if using strawberries, gently press 
  juice from berries.) Add remaining 2 1/2 cups water and lemon juice. Stir 
  well. Add 1/2 cup more sugar, if desired. Just before serving, add ice 
  cubes. Pour into chilled glasses.Garnish with lavender flowers. YIELD: 6-8 
  Servings 
   
  SOURCE: Victoria magazine, July 1993 posted by Anne MacLellan