1 pint small strawberries, hulled and halved
1 tablespoon strawberry balsamic vinegar
1/3 cup sugar
1tsp. dried culinary lavender
6 cups still or sparkling mineral water
A few sprigs of fresh mint, torn
Place the berries and vinegar in the bottom of a glass pitcher, then muddle with a wooden spoon. Dissolve the sugar in 2/3 cup of the water over medium heat, sprinkle in the lavender and let steep for 5 minutes. Strain, then pour over the strawberries. Juice the lemons and add to the pitcher. Fill the pitcher with the remaining 5 1/3 cups of water and stir. Chill or pour over ice and the torn mint leaves and serve.
Recipe Adapted from Epicurious "Strawberry-Balsamic Lemonade" Rachel Ray's Look + Cook