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. |