Recipe: Lavender Lemonade
My English Lavender is in full bloom at the moment, which is the perfect time to make Lavender Lemonade. Bees love lavender, why not you?
After creating it a year ago, this has become one of my favorite summer time drinks. The bold herbal lavender sophistication counteracts the tart lemon wonderfully, and brings a unique and beautiful color to your glass. The lavender blooms make a gorgeous garnish, but this lemonade can be made even when lavender is not in bloom.
Lavender Lemonade Recipe
- 10 cups water
- Large handful lavender stocks and blooms, roughly 2 cups pushed down
- 6 large lemons, juiced (about 1.5 cups juice)
- 1 cup sugar
Thoroughly rinse lavender and remove leaves and flower stalks from woody branch. You should have roughly 2 cups when placed in a measuring cup. Set aside.
Place water in a stock pot and bring to a boil. Add lavender, cover, and turn off heat. Allow to steep for at least an hour, preferably longer, or until water has cooled.
Remove lavender from water and discard. Pour water through a strainer into a large pitcher.
Juice the lemons and add juice to the pitcher. Add the sugar, Mix well. Chill until cold.
Pour into tall glasses and place a lavender flower stalk into each glass to garnish.
Recipe by Jothan Yeager, July, 2010
The Bald Gourmet seeks out delicious food and flavor combinations from around the world and creates wonderful recipes from them that anyone can make.
I love hearing from my readers, so please go ahead and leave a comment!
- Rishell Graves on Recipe: European Herbed Eggs on Toast
- The Bald Gourmet on Focus Ingredient: What is Chinese Black Vinegar?
- camping stove wood on Gourmet Camping Recipe: Grilled Baja Chicken and Black Bean Burritos
- Jeff on Focus Ingredient: What is Chinese Black Vinegar?
- Joan Wallace on Recipe: Simple New Mexico Red Posole