The Beekeeper's Ball. Susan Wiggs

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       Honey Lavender Lemonade

      The best honey comes from a source you know, and is processed without heat. Raw, unfiltered honey retains its royal jelly, bee pollen and propolis—three major sources of antioxidants, vitamins and minerals.

      1 cup of locally produced, raw organic honey

      2½ cups water

      1 tablespoon dried culinary lavender

      1 cup fresh squeezed lemon juice

      Additional water, about 2 cups

      Ice cubes or crushed ice

      Combine honey and 2-½ cups of water in a saucepan and bring to a boil, stirring to dissolve the honey. When the mixture reaches a boil, stir in the lavender and remove from heat. Let the mixture steep for 20 minutes.

      Strain the lavender from the liquid, then add the fresh lemon juice and an additional 2 cups of water. Use sparkling water if you wish. Pour into glasses full of ice and serve, garnished with a sprig of lavender or mint.

      [Source: Original]