Sunday Suppers:: Lavender Lemonade + A Weekend Guide
At last week’s Supper we served guests a wonderful lavender lemonade . This a perfect refreshment for these warm days, plus it’s just so pretty to look at. Click on the recipe card below for our simple recipe.
And below, our weekend (foodie) guide:
This Saturday head up to Stone Barns in Tarrytown and go food foraging with wild edibles expert Steve Brill. You’ll take home everything from Chanterelle Mushrooms to Black Rasberries, and also learn what not to take home. Tickets are $25, and can be purchased by emailing email@example.com.
Support Just Food NYC and Slow Food NYC by participating in Meatopia on Governor’s Island this Sunday. Sustainably raised barbecue will be served up by more than 30 chefs along side demos, panel discussions and bluegrass. Plus wash it down with beer and bourbon. Not a bad Sunday ! Enter for free + purchase tasting tickets from $26 and up. Visit Meatopia.org for details.
* 2 cups sugar
* 5 sprigs lavender (stems and buds), plus additional for garnish
* 2 cups fresh lemon juice (from about 10 lemons)
* 1/2 cup fresh lime juice (from about 4 limes)
In a large saucepan, bring one gallon of water and the sugar to a boil. Remove from heat; add 7 lavender sprigs and lemon and lime juices. Cool to room temperature, strain, and chill. Serve on ice, with additional lavender for garnish.