I just love this lemonade! If you’re using dried lavender buds there are no reason not to enjoy this drink year around. The two parts (syrup and lemon juice) of this recipe can be prepared in advance and combined when needed. If you feel adventurous try adding a shot of vodka per serving. Oulala!
Yield about 13- ½ cup servings on ice (6.5 cups)
½ cup light-flavor honey
1 heaping tbsp. dried lavender ‘Provence’ (double the amount if using fresh lavender flowers)
3 lemon zests (chunks from ½ of an organic lemon)
1 ½ cup fresh squeezed lemon juice (about 8 large)
2- cups water or sparkling water (or more to taste)
Bring 1-cup water and the sugar to a boil stirring occasionally until the sugar is completely dissolved. Remove from heat. Add the dried lavender, honey and lemon zests. Stir and let steep covered for about 30 minutes. Strain the syrup, discard the lavender*. Once the syrup has cooled off, add the lemon juice and water.
Serve on ice with a slice of lemon to decorate (do not put the ice in the jar it washes down the flavor)
• *Use the dried lavender buds to make a pot of tea; they still have lots of flavor in them and they are coated with sugar. In a teapot, pour boiling water over the lavender and steep for about 5 minutes. Delicious!
•Lavender syrup will keep up to a week in the fridge.
A note of caution: Look for lavender grown following organic methods. Do not ingest lavender that came from a garden center, florist, nursery or craft store that could have been sprayed with pesticides or herbicides.