There are so many different recipes for lavender lemonade. After scouring the internet, getting suggestions from customers, and doing hours of experimenting in our kitchen, we've arrived at what we think is the easiest, tastiest recipe for this refreshing summer classic. It has just enough of the soft lavender fragrance and taste to be special without overwhelming. Of course, you may like it a little more flowery, a little more sweet or more tart, so you'll want to adjust to your own taste. One tweak we tried and liked very much was to substitute lavender honey (plain honey would also work) for some or all of the sugar, giving the lemonade a more complex, even soothing flavor.
- 2 cups boiling water
- 3 tablespoons dried culinary lavender
- 2 cups cold water
- 1 cup lemon juice (or the juice of about 6-8 lemons, depending on size)
- 1 cup sugar
Place the lavender in a 2-cup or larger-sized measuring cup or other heat-resistant container. (A French press works perfectly, too.) Pour the boiling water over the lavender. Stir and then allow to steep for 10 minutes. Strain the lavender from the water (now a lovely purple color), and pour the lavender water into a pitcher. Add the cold water, lemon juice and sugar to the pitcher, and stir until the sugar is dissolved. (The lavender lemonade will turn a soft shade of pink.) Refrigerate until serving. Enjoy!