Lavender Infused Lemonade -Martha Stewart - cooking recipe

Ingredients

3 cups granulated sugar
3 cups water
1/4 cup dried lavender
4 cups fresh lemon juice (16 to 20 lemons)
ice, for serving
lemon slice, for garnish
lavender, sprigs for garnish

Preparation

Bring sugar and water to a boil in a saucepan stirring until sugar has dissolved. Stir in Lavender. Remove from heat, and let stand for 10 minutes. Strain, discarding Lavender. Let cool. Stir in lemon juice. (Lemonade can be refrigerated in an airtight container for up to 1 week.) Serve over ice, and garnish with lemon slices and fresh lavender sprigs.