This was our first experiment with the dried lavender from our garden. If you decide to make this lemonade, use regular “sour” lemons — sweet lemons don’t provide the right flavor profile. Its great icy cold — enjoy!
Lavender Lemonade (recipe adapted from Victoria magazine, May/June 2010)
4-5 large lemons
1/2 gallon water (2qts)
3/4-1 cup lavender simple syrup (see below)
Optional garnish: lemon slices and fresh lavender sprigs
1. In a large, nonreactive bowl, juice lemons (or better yet, use a juicer!) and strain through a fine mesh strainer into a pitcher.
2. Combine lemon juice with water and lavender simple syrup. Stir to blend, add the lemon slices if using, and refrigerate for 2 hours.
3. Pour lemonade over ice and garnish with fresh lavender sprigs, if desired. The recipe can easily be doubled to make 1 gallon of lemonade.
Lavender Simple Syrup (makes about 2 cups)
3 cups water
1 1/2 cups sugar
1/4 cup dried lavender
1 vanilla bean, split lengthwise and scraped, seeds and pod reserved
1. In a medium saucepan, combine water, sugar, lavender, and vanilla bean seeds and pod. Cook overmedium-high heat, stirring constantly, until sugar is dissolved.
2. Remove from heat and cool completely; strain.
3. Pour syrup into an airtight container and refrigerate. Syrup can be stored for up to 3 weeks.