Beverages · Uncategorized

Lavender Lemonade

Calming, cleansing and refreshing for those warm summer nights on the patio spent chatting with friends and loved ones.

Lavender is a very versatile plant used for many things such as it’s scent in perfume and skin care products, for it’s medicinal benefits topically, internally and aromatically and as a culinary herb. I use it for all of those purposes. I grow it in my garden and have dried arrangements in my home and enjoy using it my cooking. There are many different types of lavender available for its different uses. For this recipe you will need culinary lavender

Lavender is part of the mint family of plants and being so, anytime you would use mint in a recipe you could try substituting it for lavender.

I use the zest in my lemonades because it adds more lemony flavour to the mix. If you would like a pulp-free lemonade then I suggest following the recipe, letting it chill for a couple hours then straining it. That way you would still get the benefits of the flavour without the pulp. I don’t know about you but it wouldn’t last that long in my house! If it’s the same for you then you may want to make 2 pitchers!

I start by making the lavender tea:

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While that is steeping I zest and juice the lemons:

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I add the sugar and lavender tea to the lemon juice and stir, allowing the sugar to dissolve. As a side note: feel free to adjust the sugar to your taste. I don’t like it too sweet, I enjoy the tartness of the lemons but the sugar does enhance the flavours of the lavender and lemon and so I add it. You could just as well make it without sugar for a lavender-lemon infused water.

Lavender Lemonade

  • Servings: 1 Pitcher
  • Print

Ingredients

  • 4 lemons
  • 3/4 cup sugar
  • 1 tbsp culinary lavender
  • water
  • 4 cups ice

Directions

Start with making a pot of lavender tea. Using culinary lavender buds, place into an infuser (bag or stainless steel) and place into pot. Boil the water and pour over lavender buds just off the boil. Let steep for at least 5 minutes. Zest and juice the lemons into the pitcher, add the sugar. Pour the tea into the pitcher. (if it’s a glass pitcher make sure it’s heat safe) This will allow the sugar to dissolve. Give it a stir then add the ice and stir it to combine. Add more ice if you wish or water to fill and serve immediately or chill in the fridge until ready to serve. ENJOY!

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