Lavender Lemonade

Directions

1. 1
   In a glass or stainless steel pot, bring 8 cups water to a boil; turn off heat.
2. 2
   Add dry herbs and cover tightly.
3. 3
   Let stand 8 hours or overnight; refrigerate when cool.
4. 4
   Remove zest of the 3 lemons with paring knife, chop coarsely and combine with 2 1/2 cups water in saucepan.
5. 5
   Cover and simmer 2-3 minutes.
6. 6
   Remove from heat and allow to cool until lukewarm.
7. 7
   Rmove zest and add syrup and honey to the sweet water and lemon juice to make a double strength lemonade base.
8. 8
   To serve combine equal parts lemonade base, herbal tea and water adjusting taste as desired.
9. 9
   Chill and serve in glasses or a punch bowl garnished with edible flowers, fresh herbs, or lemon slices.
10. 10
    Lemonade base and herb te can be stored in covered glass jars for 3-4 days in the refrigerator.
11. 11
    Serves 15-20.