Lavender lemonade may very well become your new go-to for summer refreshment! Tart and sweet, with subtle notes from lavender syrup, this is a real thirst quencher!
While we are still not-so patiently awaiting the dawn of summer temperatures here Up North, my AccuWeather App tells me that most of the country is in the midst of a serious heat wave. While the temperatures have yet to crack 80°F in my neck of the woods, my BFF Allison in Phoenix has been enduring triple digit heat for weeks now.
Triple digits! As in, it will be 111°F in Phoenix today.
But no worries! According to AccuWeather, it’ll only feel like 108°F. I hear that 3°F makes all the difference when you’re living on the Surface of the Sun.
I don’t know about you, but when it gets over 82°F, all I want to do is mainline lemonade from sun-up to sun-down. Tangy citrus beverages are the only thing that seem to quench the near-constant thirst stemming from the rising temperatures. It’s a well documented fact that I will melt once it hits the 90’s or better for any length of time. What can I say? I was made to live in the north country where we aren’t often subjected to such foolishness.
A few weeks ago, I was lamenting a tragic Amazon ordering mishap with Allison and my OKMH girls. While attempting to order an ounce of US-grown organic lavender, I made a mistake and ordered a full pound of lavender.
Yep. Sixteen ounces of extra organic lavender. From France. Oops! I’m not sure what the extra in extra organic means, but I went with it.
During this what-the-heck-do-I-do-with-a-pound-of-lavender? conversation, Allison suggested that I make Lavender Lemonade.
She even went so far as to promise that it would change my life! I figure that since girlfriend practically lives on the Surface of the Sun, she would know Life Changing Lemonade when she tasted it.
So I made freshly squeezed lavender lemonade, and Allison was totally right! Lavender Lemonade is Life Changing! It totally rocked my world. Friends, believe me…you do not want to go all summer without tipping back a few icy glasses of Lavender Lemonade! The sweet-tart, freshly squeezed lemonade has just enough earthy lavender infused in it to make it interesting, all the while chasing the sweltering heat away with every sip.
At least for a few moments.
And before you go on with how freshly squeezed lemonade isn’t worth all the trouble, you should know this:
You’re wrong. 😉
Fresh lavender lemonade is worth every minute of the teensy bit of effort it takes to assemble.
All you need are fresh lemons, granulated sugar, dried lavender, and water.
Make a simple lavender-infused syrup by pouring the water and sugar in a saucepan and sprinkling the lavender over top. Stir it to combine, and heat to boiling over medium heat until the sugar completely dissolves. Turn off the heat, and let the lavender steep in the syrup for about five minutes.
Once the sugar dissolves, pour the simple syrup through a fine mesh strainer into a large glass measuring cup or bowl to cool. This process can be done a few days ahead of time–just store the cooled syrup in an airtight container in the refrigerator until ready for use.
While the lavender syrup is cooling, take the seeds out of a few lemons and squeeze them to equal 1 1/4 cups of fresh juice.
Combine the freshly squeezed lemon juice with the (now cool) lavender syrup and a few cups of cold water, and stir. So easy, and so worth the effort!
Try Lavender Lemonade today. Your life will never be the same.
♥♥♥
Kirsten Kubert
Yields 2 quarts
Fresh Squeezed Lavender Lemonade30 minPrep Time
5 minCook Time
35 minTotal Time
Save Recipe
Ingredients
For the Lavender Syrup :- 1 ½ C. water
- 1 C. granulated sugar
- ¼ C. dried lavender
For the Lemonade:- 1 ¼ C. freshly squeezed lemon juice (4 or 5 medium lemons)
- 2 C. cold water
Instructions
- Make the lavender syrup by pouring the water and granulated sugar into a saucepan, before sprinkling it with dried lavender. Stir to combine. Heat to boiling over medium heat, stirring periodically, until the sugar completely melts. Remove from heat, and allow lavender to steep for five minutes.
- After steeping, remove the lavender by pouring the syrup through a fine mesh strainer set over a large glass measuring cup or bowl. Allow syrup to completely cool. (This may be done several days ahead—store cooled syrup in an airtight container in the refrigerator until ready for use.)
- While the lavender syrup is cooling, remove the seeds from the lemons and squeeze them to yield enough juice.
- Once the lavender syrup has cooled, combine it with the lemon juice and cold water. Stir well before serving over ice.
- Lavender Lemonade will keep in an airtight container in the refrigerator for up to one week.
7.8.1.2317https://comfortablydomestic.com/2013/06/baby-its-hot-outside-somewhere-life-changing-lavender-lemonade/
Comfortably Domestic - 2016
Kirsten Kubert
Yields 2 quarts
30 minPrep Time
5 minCook Time
35 minTotal Time
Save RecipeIngredients
- 1 ½ C. water
- 1 C. granulated sugar
- ¼ C. dried lavender
- 1 ¼ C. freshly squeezed lemon juice (4 or 5 medium lemons)
- 2 C. cold water
Instructions
- Make the lavender syrup by pouring the water and granulated sugar into a saucepan, before sprinkling it with dried lavender. Stir to combine. Heat to boiling over medium heat, stirring periodically, until the sugar completely melts. Remove from heat, and allow lavender to steep for five minutes.
- After steeping, remove the lavender by pouring the syrup through a fine mesh strainer set over a large glass measuring cup or bowl. Allow syrup to completely cool. (This may be done several days ahead—store cooled syrup in an airtight container in the refrigerator until ready for use.)
- While the lavender syrup is cooling, remove the seeds from the lemons and squeeze them to yield enough juice.
- Once the lavender syrup has cooled, combine it with the lemon juice and cold water. Stir well before serving over ice.
- Lavender Lemonade will keep in an airtight container in the refrigerator for up to one week.
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