our spice blends

Lemonades

with Mint
What you need:
1/2 cup raw honey
2 cups freshly squeezed lemon juice, 6-8 lemons
8 cups water
1/2 cup fresh mint leaves
Method:
Heat 1 cup water, but do not boil. Add honey and stir until it is fully melted.
Set aside to cool.
Pour lemon juice and remaining 7 cups water in a large pitcher. Add honey water.
​Adjust flavor to taste by adding more water, lemon juice, or honey water.  Stir in mint leaves and refrigerate for about 1 hour.
To keep for longer than one day, remove mint leaves to prevent lemonade from getting bitter. Garnish with mint or lemon. Also pretty with sweet pea flowers as garnish. 

​with Lavender​
What you need:
¼ cup freshly picked and rinsed lavender* flowers or 1 Tbsp of dried lavender* flowers
1 cup sugar
4 cups water
1 1/2 cups lemon juice
Ice 
Method:
Place lavender in a bowl. Pour sugar over lavender. Gently press lavender into sugar using your fingers or a pestle.
In a pan, boil 2 cups water. Pour over lavender sugar. Let sit for at least 5 minutes, or several hours for a stronger taste. Strain and pour lavender water into a pitcher.
​Add lemon juice and two cups of water. adjust taste by adding more lemon juice or sugar for preferred flavor.
*Use culinary lavender like English or Provence. If you picking fresh lavender, make sure it has not been sprayed with pesticides.