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Friday, October 24, 2014
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
276-638-8801
Toll Free: 800-234-6575

LAVENDER-INFUSED LEMONADE
Beverages
Contributed by: Kris Landrum
Ingredients:
  • 3 cups granulated sugar
  • 3 cups water
  • 1â�„4 cup dried lavender blossoms and leaves
  • 4 cups fresh lemon juice
  • Ice, for serving
  • Lemon slices and lavender sprigs, for garnish
Bring sugar and water to a boil in a saucepan, stirring until sugar has dissolved. Stir in lavender. Remove from heat, and let stand for 10 minutes. Strain, discarding lavender. Let cool. Stir in lemon juice. Serve over ice, and garnish with lemon slices and fresh lavender sprigs. Lemonade can be refrigerated in an airtight container for up to one week.
(This recipe was contributed as part of a "Cook of the Week" feature.)

 
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