Lavender lemonade is a refreshing, floral twist on classic lemonade that combines lemon juice with a lavender-infused syrup. The best type of lavender to use is culinary lavender, specifically dried buds from varieties like English lavender (Lavandula angustifolia), which are safe and flavorful for cooking
Lavender Lemonade Recipe
Ingredients:
1 small handful freshly picked and rinsed lavender flowers, or 1 tablespoon dried lavender flowers
1 cup sugar
2 cups boiling water
1 1/2 cups freshly squeezed lemon juice, approximately 7 lemons
2 cups cold water, plus more as needed
Ice
Thinly sliced lemons for garnish
Directions:
Lavender Syrup:
Cut the lavender flowers from the stems and place in a heat proof 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 with a spoon until the sugar has melted. Cover and let it infuse for 30 minutes to several hours.
Strain the lavender-infused simple syrup and pour into a serving carafe or pitcher.
Prepare the lemonade:
Stir in the lemon juice. Add another 2 cups of cold water. Taste and adjust for tartness. Add more lemon juice if too sweet. Add more sugar if too tart. Add ice and more water to your desired level of concentration.
For Garnishing add some lemon slices or add fresh lavender sprigs for a fragrant touch.
Yield: 6 servings
Prep Time: 20 minutes
Tips
English lavender (Lavandula angustifolia) is commonly recommended for recipes due to its delicate, non-soapy taste.
The sugar/lemon balance will depend on what types of lemons you are using. Meyer lemons are less tart than regular lemons.
Recipe and image courtesy of SimplyRecipes.com