Matt and I are big lemonade fans. Always eyeing it on menus and our fridge is usually stocked for moments when we need a sip of something sweet. A slight detour in waxing poetic on lemonade… but one of the reasons why I was inspired to try this recipe is Jamie Beck. I endlessly admire her creativity and her constant project tackling she dreams up. I have on-going lists of ideas that pop into mind on my phone and constantly pin delicious recipes, so want to make more an effort to bring those good ideas to life more often myself. Enter, lavender lemonade! I’ve pinned similar recipes over and over again, so it was time to make use. I love lavender, so figured this ought to be good. Indeed it was! I love the subtle hint of lavender and think the honey is key to balance the tart with sweet. You can even add a shot of gin if you’re in the mood for a delicious cocktail as well!
What you’ll need
A small handful of freshly picked/rinsed lavender flowers or a tablespoon of dried lavender flowers
1 cup white sugar
2 cups of boiling water for the infusion
1 1/2 cups freshly squeezed lemon juice
2 cups or more of cold water
How to make it
1. Cut the lavender flowers from the stems (no need to strip) and place in a medium bowl. Pour the sugar over the flowers and use your fingers to gently rub the flowers into the sugar.
2. Pour 2 cups of boiling water over the lavender sugar and stir with a spoon until the sugar has melted. Cover and let infuse for 30 minutes (or up to several hours).
3. Strain the lavender-infused simple syrup and pour into a serving carafe or pitcher.
4. Stir in the lemon juice. Add another two cups of 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 the desired level of concentration. Note that the ice will melt eventually, further diluting the drink. Add some thinly sliced lemons and a few lavender sprigs to the serving pitcher for presentation.
I realized that we also have lavender bitters on our bar cart, so might try that next time. Here’s the recipe – hope you enjoy!