Bonjour! It finally feels like spring has arrived—it’s been above 70 Fahrenheit this whole weekend (thank you, California!), a couple of birds made a nest just outside our kitchen window, and the hummingbirds have come back to tease the cats from the safety of their feeder. It’s the perfect time to laze about in the sun so why not make some lemonade while we’re at it?
The first time I had lavender lemonade was at Native Foods Cafe, a little vegan chain that’ll even make the most hardened carnivores happy. Anyways, I decided that I wanted to figure out how to make their
sweet nectar lemonade myself. So I went to the farmers market, made quite a dent in one stand’s lemon supply, bought a jar of dried lavender, and let the experimenting begin.
The stuff is absolutely delicious and a perfect addition to any collection of summer drink recipes. Not to mention, the process is pretty painless. The lavender is really subtle and doesn’t taste like you’re chugging down a bottle of perfume or anything like that. Just be sure to use lavender that is meant for cooking and hasn’t been treated with any yucky chemicals. Let me know what you think!
Makes 4 tall glasses of lemonade
- 1 1/4 cup freshly squeezed lemon juice
- 1 cup sugar
- 1 heaping tbsp lavender
- 2 1/2 cups hot water
- 2 cups cold water
- Bring the sugar and 2 1/2 cups of water to a boil in a medium saucepan. Remove from heat and add the lavender.
- Cover and let sit for 1 hour.
- Strain out the lavender and then add the lemon juice and 2 cups of cold water.
- Pour over ice and serve!