4 to 5 stalks fresh lemongrass, cut
cross-wise into ¼-inch pieces
2 cups freshly squeezed orange juice
3⁄
4 cup agave nectar
ice cubes
candied lavender, for garnish (see
below for recipe)
1. Combine water, lemongrass, orange
juice, and agave nectar in a large pot and
bring to a boil.
2. Remove from heat, cover
with lid, and let steep for 25 minutes.
3. Pour mixture through a sieve and
discard non-liquids.
4. Serve chilled over
ice and garnish with candied lavender.
Candied Lavender
10 sprigs lavender
1⁄
2 cup confectioners sugar
rosewater essence spray
1. Preheat oven to 350°F.
2. Line a baking
sheet with parchment paper.
3. Sprinkle
the confectioners sugar on a clean, dry
surface.
4. Spray each lavender sprig with
rosewater essence (approximately 6 to 8
sprays per sprig).
5. Evenly coat lavender
sprigs in confectioners sugar.
6. Bake
for 5 to 8 minutes, or until sugar begins
to crystalize.
