One of the best things about summer is all the amazing herbs that we get to harvest and incorporate into our menu and drink options.
Lavender is a strong herbal ingredient that can easily overpower any recipe. Tread lightly when adding or it may taste like soap. However, when you find the sweet spot lavender is known to reduce anxiety, insomnia, and depression.
Lemon promotes hydration, digestion, and boosts metabolism. Lemon and lavender are a magical combination.
Someone mentioned lavender lemonade, and I had to make a recipe right away. I was taken back by the subtle taste and the pinkish color of this concoction. When I gave a glass to my husband, he demanded that I write this recipe down, I agreed and here you are.
I am sure there are easier ways to make Lavender Lemonade, but after you try this, you will agree this is worth the effort. The main reason I like to make if form scratch is because I like the process. The harvesting, the blending, it helps me connect to my food. I love knowing where my food comes from and all the ingredients that we will ingest.
If you have been with me in the Kitchen, you know that following a recipe is not my strong suit. It is as if the ingredients in the recipe are telling me how to make it. And I listen.
INGREDIENTS:
Lavender Sugar
1 Tbs lavender flowers
2 Cups Sugar
Blended Lemon
2 Lemons de-seeded
Lavender Simple Syrup
3 Cups boiling water
1 Cup Lavender Sugar
1/4 Cup blended lemon
Zest of 4 lemons
4 lemons freshly squeezed
Make the Lavender Sugar
Start by making the Lavender Sugar by placing 2 cups sugar and 1 tablespoon fresh or dried lavender in a food processor until well blended.
If using dried lavender, add an extra 1tsp to the mix. Blend until the lavender bits and sugar are smooth. Measure out 1 Cup and store the rest for future recipes. Add a dash to your oatmeal or tea. Incorporate into loved recipes lemon lavender cookies, cupcakes, shortbread cookies, jam, or tea.
Blended Lemon
The use of blended lemon is optional but it adds an additional kick of both taste and nutrients.
Use organic lemons, but if you can’t find any wash the pesticides and wax off the lemons under warm water. Then slice lemons in half and pick out the seeds. You don’t want to have gritty lemonade.
Cut off any dark or damaged parts and place lemons in the food processor.
PRO TIP: Freeze any excess in ¼ cup portions.
Use blended lemon for any recipes calling for lemon. I use blended lemon in lemon pepper pasta, salads, as a marinade, or in dressings instead of lemon juice. the possibilities are endless.
Lavender Simple Syrup
Boil 3 cups of water, remove from heat and add 1 cup of lavender sugar and ¼ cup blended lemon until sugar dissolves. Add lemons zest and juice. Let the mixture steep to ensure you get the essence of both the lemons and lavender.
If you don’t like the pulp and lavender bits, strain with cheesecloth or a fine colander before you pour over the ice.
I prefer to use an electric kettle to heat the water. That prevents me from turning on the oven on a hot summer day, and it is so much faster.
Fill a pitcher with ice and pour the lavender lemonade in to cool off. Serve immediately or store in the fridge for later use.
Add water until the desired strength is reached. Garnish with sliced lemons and a fresh lavender sprig.
~Janine
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