Description
A refreshing Lavender Lemonade recipe combining fragrant culinary lavender with freshly squeezed lemon juice, sweetened with sugar and honey, perfect for a cooling summer beverage.
Ingredients
Scale
Lavender Syrup
- 2 cups water
- ½ cup granulated sugar
- ¼ cup honey
- 3 tablespoons dried culinary lavender
Lemonade
- 2 cups freshly squeezed lemon juice (from 10-12 lemons)
- 4 cups water
Optional Garnishes
- Blue or purple food coloring
- Lemon slices
- Dried culinary lavender for garnish
Instructions
- Make Lavender Syrup: In a medium saucepan over medium heat, combine 2 cups of water and granulated sugar. Bring to a boil while stirring until the sugar dissolves completely. Remove from heat and stir in honey and dried culinary lavender.
- Steep Lavender: Let the lavender mixture steep for 2 hours off the heat to extract flavor. You can shorten this time if you prefer a mild lavender taste.
- Strain Syrup: Strain the mixture through a fine sieve, pressing the lavender to extract all the infused liquid. Discard the solids.
- Mix Lemonade: In a large pitcher, combine the freshly squeezed lemon juice, the lavender syrup, and remaining 4 cups of water. Stir well to combine.
- Add Color and Garnish: If desired, add a few drops of blue or purple food coloring to enhance the color. Serve over ice with lemon slices and a sprinkle of dried lavender for garnish.
Notes
- Use culinary-grade dried lavender to ensure safe consumption and best flavor.
- Adjust the steeping time to control the intensity of lavender flavor.
- For a sweeter lemonade, add additional honey or sugar as desired.
- Freshly squeeze lemons for best flavor and to avoid bitterness from rinds.
- To make this gluten free and vegan, ensure honey is substituted with agave syrup or more sugar as honey is not vegan.
Nutrition
- Serving Size: 1 cup
- Calories: 120 kcal
- Sugar: 25 g
- Sodium: 5 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 0.2 g
- Protein: 0.2 g
- Cholesterol: 0 mg
