This is a little photo inspiration from the Lavender fields in Mona, Utah. It's not Provence but for $5.00 a bag you can pick as much lavender as you can use! Here is a recipe for Lavender infused Ginger Lemonade from the AMAZING Culinary Crafts catering. They are 9x "Best of State" winner. But really, who's counting?!
5 cups cold water
3 lemons-juiced and zested
1 cup granulated sugar
1 T ginger, peeled and sliced
fresh lavender sprigs
Combine all ingredients and let sit overnight. When ready to serve, strain the lemonade to remove the ginger and lavender pieces.
To make the lemon garnish:
Thinly slice 5-10 lemon slices. Cut a one half slit from the center of the lemon wheel to the edge so it can fit properly on the glass.
Zest 2T fresh ginger
To make the candied ginger:
Mix 1 cup pure cane sugar to 1 cup water into a small pot.
Boil the simple syrup mixture in a sauce pan until the syrup has reduced by 1/3 the volume.
Remove pan from the heat and stir in the zested ginger.
Let the mixture soak for 15 minutes.
Remove the zest from the syrup and lay the candied ginger on a sheet pan.
Wait for the product to fully dry. While the product is still wet, dust with a heavy coat of sugar. Let dry overnight.
Roll the lemon in the candied ginger:
Roll the rind of the lemon first in water and then roll the lemon into the candied ginger pieces.
Place the product in the oven on parchment paper (bake at 350) just enough to dry the lemon out and produce a crisp product.(dehydrators can also be used)
To serve the finished product:
Fill a glass with lemonade. Garnish with the ginger lemon slices and a sprig of fresh lavender.