Lavender Scented Lemonade
© Chef Ethan R. Holmes for Your Time with Kim Iverson
½ cup Dried Lavender
1 ½ cup granulated sugar, or Agave Nectar
1 ½ cup waterMix the sugar and water together in a saucepan. Add the Lavender. Bring the pot up to a low simmer. Make sure all of the sugar dissolves. Allow the mixture to simmer for about 8 minutes to let the Lavender steep into the sugar syrup.
1 quart Lemon Juice
1 gallon Water
(1 pint frozen Raspberries)
Finally,
Mix the Lavender Syrup with the Lemon Juice and Water. Pour over a tall glass of ice and garnish with mint and frozen raspberries.
Basil Strawberry Lemonade
© Chef Ethan R. Holmes for Your Time with Kim Iverson
¼ lb. of Fresh Basil
1 lb. Fresh Strawberries, placed in the freezer….for 2 hours…
1 cup granulated sugar
1 cup water
Mix the sugar and water in a sauce pot and simmer until the sugar dissolves. Once the sugar is dissolved, bring the mixture to a boil. Turn -off the heat completely. Next, carefully add the frozen strawberries and the basil, stems and all, to the hot sugar syrup. Allow this to steep for at least 20 minutes.
Next….remove the basil and “smoosh” the strawberries.
1 quart Lemon Juice
1 gallon Water
Mix the smashed strawberry syrup with the lemon juice and water. Serve over ice and garnish with fresh basil leaves…