At last week's Supper we served guests a wonderful lavender lemonade . This a perfect refreshment for these warm days, plus it's just so pretty to look at.
2 cups sugar
7 sprigs lavender (stems and buds), plus a few additional sprigs for garnish
2 cups fresh lemon juice (from about 10 lemons)
1/2 cup fresh lime juice (from about 4 limes)
In a large saucepan, bring one gallon of water and the sugar to a boil. Remove from heat, and add 7 lavender sprigs along with the lemon and lime juices all together in the pot.
Let the mixture cool to room temperature, then strain and chill.
Once the lemonade is sufficiently chilled, serve on ice in your favorite glassware and add the additional sprigs of lavender for garnish.
And below, our weekend (foodie) guide:
This Saturday head up to Stone Barns in Tarrytown and go food foraging with wild edibles expert Steve Brill. You'll take home everything from Chanterelle Mushrooms to Black Rasberries, and also learn what not to take home. Tickets are $25, and can be purchased by emailing email@example.com.
Support Just Food NYC and Slow Food NYC by participating in Meatopia on Governor's Island this Sunday. Sustainably raised barbecue will be served up by more than 30 chefs along side demos, panel discussions and bluegrass. Plus wash it down with beer and bourbon. Not a bad Sunday ! Enter for free + purchase tasting tickets from $26 and up. Visit Meatopia.org for details.