Happy Friday! It’s been in the 90F’s all week here, so we’re ready to cool off with a refreshing drink. I hope you have a great weekend. I’m going camping with my hubby’s Ecology Club in the Sequoias. Man, I need a weekend at home, too much fun and traveling lately.
As promised, I’m back with the Lavender Lemonade recipe. I made a huge double batch of this for The Land of Nod Tour Bus stop at our place. I think everyone enjoyed it. It’s got a great earthy taste and is super refreshing.
Last summer, when I was at my parent’s place in Northern Cali, I had a glass of Lavender Lemonade on the Plaza in Arcata. Ever since I’ve been wanting to make some for myself. Having a party is always a good excuse to try something new. I’m so glad I’ve figured this out. This will be a Summer staple in our house.
5-6 lemons (enough to make 1 cup of lemon juice)
2 quarts of water
lemon slices for each glass
Lavender Simple Syrup (this is enough to make two pitchers of lemonade)
2 cups sugar
1 cup water
2 tbsp. dried lavender
To start, you’ll need to make a lavender simple syrup. It’s best if you make it a day before.
With a mortar and pestle, crush the lavender to release the oil. In a small sauce pan, bring to a boil all the ingredients. Let boil for 1 min. Remove from heat, pour into a glass container, cover and refrigerate over night. The next day, pour the simple syrup through a fine sift.
To make a 2 quart pitcher of lemonade, combine 1 cup of freshly squeezed lemon juice with 1/2 of the simple syrup and enough water to make 2 quarts. You can adjust the sweetness of the lemonade by adding more or less syrup and lemon juice.