Rita's Recipes are included each week in Ron Wilson's 'In the Garden' email newsletter.

Rita Heikenfeld, CCP:  Macy’s Regional Culinary Professional / Herbalist / Author / Local TV
and Radio Cooking Expert / Adjunct Professor U.C. Clermont College / Community Press Papers

Lavender/Hibiscus/Rose Petal Blend for Lemonade

I was visiting Springbrook Meadows lavender farm in Hillsboro recently and enjoyed chatting with Debbie Cook, co-proprietor. She makes up everything lavender, from crafts to foods to blends. I purchased her lavender lemonade blend and it was delicious. I ran out so I had to make up some of my own.

Debbie's contains lavender flowers and hibiscus (the recipe to make the lemonade and blend is in her book "A Guide to Lavender Cooking." She suggests one tablespoon each of dried lavender and dried hibiscus flowers to a 6 oz can of pink lemonade.  Debbie boils a cup of water, turns off the heat and adds the lavender and hibiscus. She allows it to steep for 30-60 minutes. She then strains it and uses that one cup of lavender water as one of the required cups of water to make the lemonade. 

Since my perennial red hibiscus is flowering profusely, I've dried enough flowers to make a batch. Here's my adaptation of Debbie's recipe. And by the way, this is a wonderful day trip - check out Springbrook Meadows at (www.springbrook-meadowslavender.com).

Rita's Lavender/Hibiscus/Rose Petal Blend for Lemonade
Mix together:
1 cup dried lavender flowers
1/4 cup dried hibiscus flowers, chopped fine
1 tablespoon dried fragrant rose petals, chopped fine

Follow Debbie's recipe above for lemonade, using 2-3 tablespoons of blend to make the infusion. I like to use 3 tablespoons.    

More recipes, etc. on Rita's web site: www.abouteating.com

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