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
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.
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.