Lavender Infused Lemonade Recipe
Lavender Infused Lemonade recipe was created after I attended a #CookingwithCabot event at the East End Market. While I was at the event we were served a wonderful lunch on the patio. Grilled cheese and tomato soup that perfectly hit the spot! You can read about my afternoon HERE.
Upon sitting for lunch I was asked if I preferred sweet tea or lavender lemonade. My mind was so confused. I HATE sweet tea and I cannot stand the smell of lavender, I reluctantly choose the lemonade hoping it wouldn’t taste as bad as it smelled. To my senses surprise. I LOVED the taste of lavender.
Time has gone by and I guess I forgot about that wonderful lunch until this past weekend I was shopping for some herb for my new pallet garden my husband built me. I came across those stinky purple flowers and instead of being repulsed my mouth began to water.
I quickly picked out the perfect lavender plant and came home to perfect the recipe. Here it is in all its glory and yes the flowers are edible! My Lavender infused lemonade will not only please your taste buds it will also look amazing to serve to any guest! The flowers float on top and make a wonderful display for any guest. The flavor of the lavender doesn’t overpower the lemonade either it only enhances it.
Lavender Infused Lemonade Recipe:
Ingredients:
6 lemons (room temperature lemons provide more juice)
1 cup sugar (mine wasn’t quite full)
About 2 quarts of water
1 lemon sliced for garnish
1/2 teaspoon dried lavender seeds
fresh lavender flowers for garnish
Directions:
Place about 3 cups of water and the sugar in a pan on high heat. Zest the peel from one lemon into the water (I use a fine grater and just grate the lemon’s yellow color off). Boil until the sugar is dissolved. Once the sugar dissolves add the lavender seeds. Set aside to cool.
Juice the lemon that you got the zest off and juice the remaining lemons (not the one for garnish though). I cut mine in half and pick out most of the seeds using a fork. Hold the fork in the middle of the lemon and squeeze is the easiest way to get all the juice out without a fancy gadget.
Pour the lemon juice and the sugar water into a 2 quart pitcher. Fill the rest of the pitcher with water. Chill for a few hours. (Before serving you can strain the seeds if you wish or leave them for presentation.) Pour into a glass filled with ice, top with a slice of lemon, add some lavender flowers and ENJOY!
- 6 lemons (room temperature lemons provide more juice)
- 1 cup sugar (mine wasn’t quite full)
- About 2 quarts of water
- 1 lemon sliced for garnish
- 1/2 teaspoon dried lavender seeds
- fresh lavender flowers for garnish
- Place about 3 cups of water and the sugar in a pan on high heat. Zest the peel from one lemon into the water (I use a fine grater and just grate the lemon’s yellow color off). Boil until the sugar is dissolved. Once the sugar dissolves add the lavender seeds. Set aside to cool.
- Juice the lemon that you got the zest off and juice the remaining lemons (not the one for garnish though). I cut mine in half and pick out most of the seeds using a fork. Hold the fork in the middle of the lemon and squeeze is the easiest way to get all the juice out without a fancy gadget.
- Pour the lemon juice and the sugar water into a 2 quart pitcher. Fill the rest of the pitcher with water. Chill for a few hours. (Before serving you can strain the seeds if you wish or leave them for presentation.) Pour into a glass filled with ice, top with a slice of lemon, add some lavender flowers and ENJOY!
