My dear friend and neighbor, Abby, taught me how to make this lemonade last week–and well, it rocks!
This is Abby, and she is going to help me teach you how to make it too.
BTW: We like Abby a lot.
Ingredients:
1 Cup Lavender Syrup (see recipe below)
1 Cup Fresh Lemon Juice
1/4 Cup Chilled Water for each glass
French Lavender Flower for Garnish
Ingredients:
1 Cup Lavender Syrup (see recipe below)
1 Cup Fresh Lemon Juice
1/4 Cup Chilled Water for each glass
French Lavender Flower for Garnish
Lavender Syrup: Add equal parts sugar and water to a medium saucepan and bring to boil (1 cup sugar, 1 cup water). Add fresh French lavender to taste (I used about 1/4 cup that I picked from Abby’s Lavender plant) or 1/2 cup dried food grade lavender for every 4 cups water/4 cups sugar. Boil for one minute over medium/high heat. Remove from heat and let steep for an hour.
Slice and juice your lemons. And take a moment to drool over Abby’s precious juicer from Anthropologie.
Strain out the seeds and other yuckies.
Once your lavender syrup has set for an hour, strain out all the leaves and flowers until only the syrup remains.
Combine the lavender syrup, the lemon juice and the chilled water to a large pitcher. Taste to see if you need to add more water. I’ve made this a few times since, and I’ve noticed that every lemon and every lavender plant are different and have different potency levels, so you made need to dilute your batch with some water—or you may not.
Add lots of ice, some lemon slices and lavender for garnish and enjoy.
Yes, for some reason this lemonade tastes better in a mason jar.
Make this lemonade with this Summer Spaghetti, and invite your best buds over for a Summertime dinner.
- 1 Cup Lavender Syrup (see recipe below)
- 1 Cup Fresh Lemon Juice
- ¼ Cup Chilled Water for each glass
- French Lavender Flower for Garnish
- Add equal parts sugar and water to a medium saucepan and bring to boil (1 cup sugar, 1 cup water). Add fresh French lavender to taste (I used about ¼ cup that I picked from Abby’s Lavender plant) or ½ cup dried food grade lavender for every 4 cups water/4 cups sugar. Boil for one minute over medium/high heat. Remove from heat and let steep for an hour.
- Slice and juice your lemons.
- Strain out the seeds and other yuckies.
- Once your lavender syrup has set for an hour, strain out all the leaves and flowers until only the syrup remains.
- Combine the lavender syrup, the lemon juice and the chilled water to a large pitcher. Taste to see if you need to add more water. I’ve made this a few times since, and I’ve noticed that every lemon and every lavender plant are different and have different potency levels, so you made need to dilute your batch with some water—or you may not.
- Add lots of ice, some lemon slices and lavender for garnish and enjoy.
