Lavender Lemonade / Lavendellimonade

My first association was granny's wardrobe. Luckily, that association faded quickly and I found to my surprise that I actually quite liked it. It was fresh, sweet, flowery, complex; quite sophisticated really. Who knew that granny's wardrobe could taste so good?

Edited 29 September 2013: Only on reading it the second time, I actually realized that you had to bring it to a boil with the squeezed lemon (you add the lemon juice later on, together with the lavender). Unfortunately, I didn't have ay lemon at hand at all, I was planning to add the lemon juice the following day once the shops were open again, so I guess there will even be a third attempt in the near future.

Because I was only able to add the lemon juice the next day, I was able to note something interesting: without lemon juice, the lemonade was light brown, like slightly watery black tea; once the lemon juice was added, it turned pink. Like the previous time, I actually added the lavender before bringing it to a boil; no idea if that actually made any difference.

We added a few drops of lemonade to the champagne we served to celebrate DH's birthday, and it was really great! Nicer than Kir Royal.

Other recipes we (re-)visited today: Apple Pie with an Almond Crust, Black Ravioli with Snapper and Prawn, Fig-Stuffed Roast Pork Loin with Fig and Balsamic Jam, Kahlúa Chocolate Mousse, Orange and Szechuan Pepper Ice Cream and Almond and Orange Florentines.