RCI-BV.009.0043.001

Lavender Lemonade

Hidcote lavender will turn the lemonade a rosy-pink color

vegetarian
Prep5 min
Cook0 min
Total5 min
Servings4
Difficultybeginner

Ingredients

  • fresh lavender blooms - stems removed before measuring Note: 1 tablespoon
    dried lavender may be substituted for 1/4 cup of fresh additional lavender sprigs for garnish, if desired
    1/4 cup
  • cup
    Sugar
    1 unit
  • cups
    good-tasting water - divided use
    5 unit
  • cup
    fresh-squeezed lemon juice
    1 unit

Method

1
Combine 1 tablespoon fresh lavender blooms (stems removed) and 1 cup sugar in a saucepan with 1 cup of water.
2
Heat the mixture over medium heat, stirring occasionally, until the sugar dissolves completely and the lavender infuses the syrup.
5 minutes
3
Remove the saucepan from heat and let the lavender syrup cool to room temperature for several minutes.
5 minutes
4
Pour the cooled lavender syrup through a fine-mesh strainer into a pitcher, pressing gently to extract all liquid and discarding the lavender solids.
5
Add the fresh-squeezed lemon juice and the remaining 4 cups of cold water to the pitcher with the lavender syrup.
6
Stir well to combine, then taste and adjust sweetness or lemon flavor as desired.
7
Serve over ice in glasses, optionally garnished with additional fresh lavender sprigs or a lemon wheel.

What Makes This Variant Distinct

  • Original variant