Lavender Lemonade
We recently shared some photos of the lavender growing in our Camas, WA gardens. Lavender is a great choice for the rural landscape as the deer and rabbits seem to leave it alone, apparently they don't care for the aromatic scent. We do! We also love Lavender Lemonade on hot summer days. This is one of our favorite recipes - although we use a cup of local honey in place of the sugar.
Ingredients:
- 1/4 cup lavender (edible; no pesticides and/or perfumes)
- 2 Cups boiling water
- 1 Cup sugar
- Six lemons
- Cold water or seltzer
- Ice (optional)
If you’re starting from homemade lavender, begin by picking your lavender and removing the flowers from the stem (pinch the end between two fingers and pull downwards, it will dislodge them easily.) If you have culinary lavender that is already off of the stem, add them into a saucepan. Cover the lavender in boiling water and let simmer for twenty minutes with the heat off.
Meanwhile, zest two lemons and place in a bowl. After the lavender has steeped, add the sugar and lemon zest. Place on low heat, stirring until sugar is dissolved. Prepare your pitcher by adding ice. Juice all of the lemons thoroughly and add to the pitcher. Allow lavender mixture to cool completely, then strain out the zest and lavender flowers and transfer this mixture to the serving pitcher. Add water to taste - 3-5 cups of cold water.
Pluck another lavender sprig and use as garnish.
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