(makes 1.8l)

INGREDIENTS

zest*¹ of 6 lemons

300g (1½ cups) sugar

1.25l (5 cups) water

1 tbsp dried lavender flowers (available at Commonsense Organics)

560ml (2¼ cups) lemon juice

METHOD

Combine zest, sugar, water and lavender flowers into a non-reactive pot and stir on a low heat till sugar is dissolved.

Bring to a boil then reduce heat and simmer for 5 minutes.

Allow mixture to cool with a lid on then strain liquid through a fine sieve.

Add lemon juice and stir.

When ready to serve taste for strength and dilute accordingly.

Add ice.

Note:*1         To quickly make zest, peel lemons leaving as much white on lemons as possible. Retain lemons for juicing.  Roughly chop lemon peel and place into a food processor fitted with a metal blade.  Add sugar and process till lemon peel is fine.

Note:             In Summer use fresh English varieties of lavender either Lavandula Augustifolia or Lavandula Intermedia.