Lavenderade
1 cup honey
5 cups water
1/4 cup fresh lavender flowers, crushed or minced
5 large lemons
1) Boil two and a half cups of water in a medium saucepan over high heat. Remove pan from heat and stir in honey, lavender flowers, and juice and grated zest of lemons (together with juiced lemons), stirring until honey dissolves. Let pan steep until room temperature.
2) Strain out and discard solids. Pour liquid into a pitcher. Add in remaining water and refrigerate for at least 2 hours before serving.