A few weeks ago at the Copley Farmers Market, I tried lavender cranberry lemonade from The Herb Lyceum. One of the lovely ladies working the stand gave me the recipe. I substituted Stevia for the sugar and increased the amount of lavender.
2 tbsp Herb Lyceum edible lavender
4 cups of water
1/2 cup 100% cranberry juice
Juice of 8 lemons
1 tbsp Stevia
1) Boil the water and steep the edible lavender in it for about five minutes to make tea. Strain and let cool in the fridge.
2) Juice the lemons.
3) Mix the cranberry juice with the lemon juice and lavender tea. Add water to dilute to desired consistency and serve over ice.