A refreshingly floral spin on homemade lemonade.
Both lemons and lavender grow in abundance here (in California and my backyard).
So, it was just a matter of time before they became acquainted.
Elise Bauer
Here’s the tip with lavender: It doesn’t take much.
Use it sparingly, like rosemary (which would also be terrific in lemonade, by the way).
Too much and your lemonade may taste like expensive soap.
Elise Bauer
But just a little?
Simply Recipes / Elise Bauer
Many thanks to my friend Kori Farrell who introduced me to this lavender lemonade!
Tips for Making Homemade Lemonade
Can I Make the Lavender Syrup in Advance?
Elise Bauer
Lavender syrup will keep refrigerated for up to two weeks.
To be safe, stick with English or French lavender varieties, which wont be soapy or bitter.
Be sure to purchase culinary lavender and not just any old lavender.
Elise Bauer
Where can you get it?
Look in the spice aisle or get organic varieties online.
Do not use lavender essential oil or lavender extract.
The flavor will be too strong.
If you use fresh garden flowers, check that they have not been sprayed with pesticides.
Do not use florist flowers.
Cover and let infuse for 30 minutes (or up to several hours).
Strain the lavender-infused simple syrup and pour into a serving carafe or pitcher.
Stir in the lemon juice.
Add another 2 cups of cold water.
Taste and adjust for tartness.
Add more lemon juice if too sweet.
Add more sugar if too tart.
Add ice and more water to your desired level of concentration.
Note that the ice will melt eventually, further diluting the drink.
