35 minutes, plus cooling time
Adapted from Nikki Cohen, bar manager at the Hungry Cat.
Honey-lavender simple syrup
2 cups sugar
1/2 cup honey
1/2 cup lavender
Bring the sugar,
honey, lavender and 2 1/2 cups of water to a boil, then simmer for 15 minutes. Strain the syrup, discarding the lavender and allow to cool to room temperature before refrigerating. Makes about 3 cups. Reserve the extra for other aguas frescas or cocktails. It will keep for 1 week, refrigerated.
5 ripe peaches, pitted and cut into large chunks
1/2 cup fresh lemon juice
1/2 cup honey-lavender simple syrup
In a blender,
purée the peaches with 2 cups of water. Press through a strainer lined with a triple layer of cheesecloth (or use a chinois), discarding the pulp. Stir in the lemon juice, lavender-honey simple syrup and 2 cups water, stirring to combine. Serve over ice, garnished with a peach wedge and a sprig of lavender. This will keep for 2 days, refrigerated.
Each 8-ounce serving: