lavender LEMONADE
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WHAT YOU NEED:
¼ cup freshly picked and rinsed lavender* flowers or 1 Tbsp of dried lavender flowers 1/4 cup sugar 9-10 lemons 7 cups water Simple syrup or honey |
METHOD:
Place lavender in a bowl. Pour sugar over it. Gently press the lavender into the sugar using a pestle. Boil 2 cups water. Pour it over the lavender sugar. Let it sit for at least 5 minutes. Strain and pour the lavender water into a pitcher. Add the remaining water.
Roll the lemons around on a counter to soften. Cut in half lengthwise. Make lemon juice using a juicer or squeezing by hand until you have 2 cups of juice. Do not filter out the pulp; add to the pitcher. Adjust taste by adding more lemon juice, water, sugar, or honey.
*Use culinary lavender like English or Provence. If you are picking fresh lavender, make sure it has not been sprayed with pesticides.
Place lavender in a bowl. Pour sugar over it. Gently press the lavender into the sugar using a pestle. Boil 2 cups water. Pour it over the lavender sugar. Let it sit for at least 5 minutes. Strain and pour the lavender water into a pitcher. Add the remaining water.
Roll the lemons around on a counter to soften. Cut in half lengthwise. Make lemon juice using a juicer or squeezing by hand until you have 2 cups of juice. Do not filter out the pulp; add to the pitcher. Adjust taste by adding more lemon juice, water, sugar, or honey.
*Use culinary lavender like English or Provence. If you are picking fresh lavender, make sure it has not been sprayed with pesticides.