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This lavender lemonade recipe is a refreshingly cool drink on a hot summer day.
It’s not my favorite time of the year.
My only solace is that Fall ( which IS my favorite time of the year) is right behind it. It’s like a consolation prize for suffering through the California heat that beats down on me like a drum every summer. I would move, but heck. I kinda like it here. Except for the heat.
Did I mention I don’t like the heat?
Or the humidity?
Forgive me. The heat tends to make me a little nutzy. Maybe more often than I’d like to admit actually. But we’ll move this along. Shall we?
When the days are this blistering hot, I love to make a tall pitcher of ice-cold lemonade. I also like to jazz it up a bit. Typically with strawberries, but occasionally… with lavender. It’s a really yummy twist on an old summer classic.
Make yourself a pitcher, sit back, and try to forget about the heat.
(I said try).
More Homemade Lemonade Recipes
- 5 cups water
- 1 tbsp. lavender flowers (2 tbsp. for strong flavor)
- ¾ cup honey
- 1 ¼ cup lemon juice (fresh squeezed is best)
- Put half your water into a pot along with the lavender and bring to a boil. Once it boils, turn the heat off and allow it to steep for about 20 minutes (preferably with a lid on the pot).
- You have two choices here.
- A)You can heat up the agave or honey in the microwave for about 30 seconds and pour it into the second (NON lavender) half of your water and blend well.
- B) you can heat up the remaining (NON lavender) water in a separate pot and add your sweetener to the hot water. Stir well to combine.
- The idea here is to get the sweetener to dissolve into the water. Any way you accomplish that is fine.
- Strain your lavender water into a pitcher and then add the rest of your ingredients. (Discard the lavender flowers) Stir well. Serve over ice.
- Note: If this mixture is to strong, just add water until it reaches a strength you like. I like mine strong, and this recipe definitely reflects that.