Lavender Lemonade

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.

This entry was posted in Cooking, Family, French, Gardening, Lavender, Mediterranean. Bookmark the permalink.

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