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The Pie Hole: Lady Lavender.

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Although it’s fall, these next few days will still have a taste of summer on its lips; and so can you, if you follow this recipe to the tee. Borrowed from Kelly at Eat Yourself Skinny!, this recipe will give you the Indian summer that you deserve.


Photo Courtesy of Eat Yourself Skinny!


• 2 cups water
• 1/2 cup sugar
• 1/4 cup agave nectar (or honey)
• 3 Tbsp dried lavender
• 2 cups freshly squeezed lemon juice
• 4 cups water
• 1 lemon, sliced (for garnish)

Photo Courtesy of Eat Yourself Skinny!


Over medium heat, combine two cups of water and sugar, bringing to a boil until sugar is dissolved.  Remove from heat and stir in agave nectar and dried lavender.  Cover for about 15 minutes, allowing mixture to steep.  Strain lavender, making sure to release all juices and syrup.
In a large pitcher, combine freshly squeezed lemon juice, lavender mixture and water.  Feel free to add a drop of blue coloring and a drop of red to mixture to give it a lovely purple color.  Chill for at least 2 hours and serve over ice.

Photo Courtesy of Eat Yourself Skinny!

About The Quiet Lunch.

The Quiet Lunch.
Quiet Lunch is a grassroot online publication that seeks to promote various aspects of life and culture with a loving, but brute, educational tinge. When we say, “Cerebral Sustenance Daily,” we mean it.

Comments (2)

  • Clint Clements May 24, 2013 - 10:01 pm Reply

    Lemon juice and rind are used to make marmalade and lemon liqueur. Lemon slices and lemon rind are used as a garnish for food and drinks. Lemon zest, the grated outer rind of the fruit, is used to add flavor to baked goods, puddings, rice and other dishes…*`^

  • Donetta Esquerre May 14, 2013 - 1:09 pm Reply

    Lemon oil may be used in aromatherapy. Researchers at The Ohio State University found that lemon oil aroma does not influence the human immune system, but may enhance mood.

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