Lemonades
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with Mint
What you need: 9-10 lemons 7 cups water Simple syrup or honey leaves from 1 sprig of mint Method: Roll the lemons around on a counter to soften. Cut in half lengthwise. Make lemon juice by using a juicer or squeezing by hand, until you have 2 cups of juice. Do not filter out the pulp. Pour water into a pitcher, then add lemon juice. Add simple syrup or honey to taste. Add mint and stir to crush the mint leaves. Adjust amount of lemon juice, water, sugar, or honey as needed. Garnish with mint or lemon. Also pretty with sweet pea flowers as garnish. To keep for longer than one day, remove mint leaves to prevent lemonade from getting bitter. |
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with Lavender
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 lavender. Gently press lavender into sugar using a pestle. Boil 2 cups water. Pour over lavender sugar. Let sit for at least 5 minutes. Strain and pour 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 by using a juicer or squeezing by hand, until you have 2 cups of juice. Do not filter out the pulp, add to 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. |