This summer I’ve been eating lots of strawberries and soaking up the unusual amount of sunshine Mother Nature has bestowed upon Seattle. It’s been fantastic, but silly me decided I need to take a month long break. You see, I have a travel opportunity that is just too good to pass up. So even though my tomatoes are starting to ripen and my bush beans are flowering, I’m packing my bags and heading out.

But not to worry! I have recruited a cracker jack team of guest bloggers who will be posting recipes, gardening tips, and DIY projects while I’m away. You won’t even miss me, I promise.

As a send off, I’m including my recipe for Strawberry Lavender Lemonade, which tastes fantastic boozy or viriginal. You can decide what kind of mood your in when you make it:

Strawberry Lavender Lemonade
Serves 4

This recipe was inspired by the delicious strawberry lemonade that Herban Feast serves up at the West Seattle Farmer’s Market. It’s delicious and at only a dollar a cup, quite a deal. I buy some every weekend to sip while I stroll around the market.

You’ll need:
2 pints strawberries, washed, cored, and quartered (about 2  1/2 cups)
1/2 teaspoon fresh lavender blossoms
5 cups water
1 cup sugar
3/4 cup fresh lemon juice (4 large lemons)

In a quart sized saucepan, stir together 1/2 cup of the sugar with 2 cups of water over medium heat until the sugar dissolves. When the sugar syrup just begins to boil, add in the strawberries and the lavender and cook, stirring often, until the strawberries soften (2 to 3 minutes). Pull from the heat and puree with an immersion blender. Place in the refrigerator to chill.

Then, mix the lemon juice with 1/2 cup sugar until the sugar is dissolved. Add 3 cups of ice cold water and give it all a good swirl with a spoon. Chill the lemonade. When you’re ready to serve, fill a large glass half way with ice, pour in 1 1/2 cups of lemonade, then stir in 1/2 cup of the strawberry puree. Garnish with sliced strawberries and a sprig of lavender.

If you want to turn the lemonade into a cocktail, pour a small shot of good vodka into the lemonade before you add the strawberry puree. The recipe also makes extra puree. I like to eat it swirled in yogurt or spooned over ice cream.