Homemade Violet and Dandelion Lemonade
Spring with all its lovely flowers is the perfect time to harvest and use edible flowers. There are so many from which to choose - forsythia, lilac, redbud, and of course violet and dandelion. And that makes spring the perfect time to make homemade violet and dandelion lemonade.
- 2 cups fresh dandelion flowers
- 2 cups fresh violet flowers
- 1/2 cup raw honey or organic cane sugar
- 10 organic lemons
- 6 cups water
In a sauce pan, boil the water.
Remove from heat, and add the 4 cups of whole flowers. Allow to steep for 20 minutes.
Strain the flowers from the liquid and add them to your compost.
Allow the flower tea to cool to lukewarm, and add the raw honey or sugar.
Pour the tea into a 1/2 gallon jar or pitcher.
Juice the 10 lemons, and add to the tea and honey mixture. Watch the color change to a lovely pink.
Stir thoroughly, and adjust the sweetness to your taste. Add water to fill pitcher, if necessary.
Refrigerate until cold before serving.