The lavender plant in my front yard is flourishing since my cleaning session a couple of days ago. It is covered with fresh buds - which is good news, because at the precise moment of ripe-but-not-quite-open, I will harvest them for our family favorite, Lavender Lemonade.
The first year I made this, I was sure the grandkids would all refuse a beverage as unfamiliar as lavender lemonade. I was so wrong. It was a hit with all who tasted. Lavender lemonade joined the list of must-serves, right next to the black bean salsa.
I've decided to share the recipe. Just make sure that your lavender buds are edible - that is, pesticide free! (note: the ratio for substituting fresh for dry - 3 to 1)
The beautiful glasses and the garnishes are nice... but optional.
I have poison ivy. Buried in those dead, dry, autumn leaves somewhere I brushed against the wicked menace. It's not too bad. (Praise God) I will survive. But thank you for gasping.
Wherefore doth a living man complain for the punishment of his sins? Let us search and try our ways, and turn again to the Lord. Lamentations 3:39,40