This lemonade is refreshing and delicious! Fresh squeezed lemonade is one of the best drinks out there, but the lavender infusion takes this one to a whole new level. It gives the lemonade a glorious hot pink color and a flavor twist that makes it stand out from other lemonades. The lavender notes are perfect, not too subtle and not too strong. Pack this lemonade for a picnic, and you can sprawl out in the grass with a smile on your lips.
To make this lemonade, get yourself some culinary lavender and 6-8 lemons, depending on their size. Bring 1 cup of water to a boil in a small pot. Then, remove the pot from the heat and stir in 3 tablespoons of the lavender. Put a lid on the pot, and let the lavender steep for 30 minutes. In another small pot, make a simple syrup. Add 1/2 cup of water and 1/2 cup of sugar, stir it around, and bring it to a boil. The sugar should completely dissolve into the water. Then, turn off the heat and let the syrup cool. I like my lemonade to retain its tangy tartness, but if you prefer sweeter lemonade, make your simple syrup with 1 cup of water and 1 cup of sugar.
While the lavender steeps, juice your lemons. I love this electric juicer. You push a lemon half down on the reamer, and it spins around, juicing the lemon. The strainer is adjustable so you can control the amount of pulp that gets into your juice, and it catches all of the seeds. We had a machine like this when I was a little girl, and I loved using it. Once, I juiced a ton of lemons and then spilled the juice all over the kitchen. I was so sad, but despite the stickiness I caused, my mom said she enjoyed the smell. She’s nice.
Hang on to some of the lemon shells so you can garnish the lemonade later. I got this idea from Nifty Fifties in Philadelphia. Their lemonade is fantastic. So are their chicken nuggets. And burgers. And onion rings.
Once you have about 1.5 cups of lemon juice, add it to a pitcher.
When your lavender has fully stepped, pour the liquid through a mesh strainer to catch the lavender buds. The liquid is pretty and purple.
Add the lavender water to the lemon juice. Pink!
Add 4 cups of cold water and your simple syrup into the pitcher, and stir it around. Taste, and adjust accordingly with more water and sugar if needed.
Pour your lemonade over ice, and garnish with one of the lemon halves. Sip. Slurp. Pour another.
This recipe was adapted from the Pastry Affair.
- Lavender- 3 tablespoons
- Lemons- 6 to 8
- Sugar- 1/2-1 cup