This lemonade is addictive. I tend to gravitate towards lavender for some reason, and it’s an unexpected and refreshing twist to your basic homemade lemonade. The lavender gives the lemonade a gorgeous pink color, and the taste is obviously present but not at all overwhelming. This stuff is super easy to make and is a great drink for summer parties or just to keep in the fridge.
This recipe is adapted from Amy’s Lavender Lemonade on allrecipies.com. The basic ingredients are the same, but I think the procedure makes more sense this way. (Of course, there are a ton of ways to make lemonade, so do what’s simplest for you.)
- 1 tray ice cubes (crushed if desired)
- 1/4 cup dried lavender
- 2 cups boiling water
- 3/4 cups white sugar, or as needed
- 8 lemons
- 5 cups cold water, or as needed
- Place the lavender in a large loose tea filter bag, if you have one available, and place the lavender in a medium heatproof glass bowl. (If you don’t have filter bags, you can just put the loose lavender in, but you’ll need to strain it out afterwards.) Allow to steep for about 10 minutes before removing the filter bag and discarding the lavender.
- In the meantime, squeeze the juice from the lemons into a separate bowl or cup, making sure to catch seeds and excess pulp.
- Add the sugar to the hot lavender water (after the lavender is discarded) and stir until dissolved.
- Place the ice cubes in a 2 quart pitcher and immediately pour the lavender mixture over the ice.
- Top off the pitcher with the cold water and stir. Be sure not to add a lot of extra water, or else the lemonade will begin to loose its flavor and intensity. Add extra sugar and stir, to taste.