I love this time of year. Not just because we’re on the verge of summer, but because the lavender in my garden is in full bloom. My plants bloomed later than expected this year, probably due to the cold, rainy spring we’ve had. Regardless, it’s time to bring some of that lavender into the kitchen. 🙂
The Hungry {Romance} Writer: Lavender Lemonade
Ingredients
- 1/2 cup freshly picked and rinsed lavender flowers or 1 tablespoon dried lavender flowers
- 1 cup sugar
- 2 cups boiling water
- 1 1/2 cups freshly squeezed lemon juice
- 2 cups cold water plus more as needed
- Ice
- Thinly sliced lemons for garnish
- Lavender sprigs for garnish
Instructions
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Place the lavender flowers in a heat-proof/cold-proof tempered glass bowl. Gently stir in the sugar. Using your fingers, gently rub the flowers into the sugar.
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Pour 2 cups of boiling water into the bowl with the lavender and sugar. Gently, using a wooden spoon, stir until the sugar is dissolved. Cover for 30 minutes so the syrup can diffuse fully.
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After 30 minutes, strain the syrup into a glass pitcher.
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Stir in the lemon juice and then stir in another 2 cups of cold water. Adjust the lemonade for tartness. If too sweet, add more lemon juice. If too tart, add more sugar.
Serve immediately in glasses over ice. Garnish with lavender sprigs and thinly sliced lemons.
