Lavender lemonade. Such wonderful alliteration. I adored the sound of it, so today on day four of eating (or drinking) lavender, I knew THAT was exactly what I needed to make.
I steeped the lavender only thirty minutes in order to get a subtle lavender flavor to avoid that “soapy” taste I’ve encountered in some recipes. The recipe calls for steeping the lavender several hours alternatively if desired for a stronger lavender flavor.
My daughter really liked this tart lemonade (you can fiddle around with the amount of water, sugar, or lemon if necessary, too. I could see this lemonade mixed with seltzer water or sparkling wine, too, for a different refreshing drink.
Here is the recipe if you want to try this:
- A small handful of freshly picked and rinsed lavender flowers or a Tablespoon of dried culinary lavender flowers (I used dried from Amazon).
- 1 cup white granulated sugar
- 2 cups of boiling water for the infusion
- 1.5 cups of freshly squeezed lemon juice from lemons (it helps to roll the lemons on the counter with the palm of your hand before juicing them to get maximum juice from each lemon.
- 2 cups or more of cold water
- Cut the lavender flowers from the stem and place in a medium bowl. Pour the sugar over the flowers and use your fingers to gently rub the flowers into the sugar.
- Pour 2 cups of boiling water over the lavender sugar and stir until the sugar is melted. Cover and let infuse (or steep) for thirty minutes or up to several hours.
- Strain the lavender syrup into pitcher you just made, discarding the flowers.
- Stir in the lemon juice and add another two cups of water. Add more water, sugar, or lemon if desired according to taste. (more lemon if too sweet; more sugar if too tart.
- If desired, add a drop of purple food coloring.
- Chill and serve with ice, sliced lemons and a few lavender sprigs if available.
Life is good. Give something new a whirl today. Carpe diem, friends………..