Every cute little cafe, and some of the major chains, are offering the big summer fad on their menus: lavender lemonade.
As the beautiful simplicity of lemonade has made it one of my all time favorite beverages, adding lavender into the mix only makes it better.
As the trend grows, some places make serious yummy improvements to the classic recipe by adding things like grapefruit, lime, or sea salt. While some other places just miss the mark completely by say, oh I don’t know, omitting the one trademark ingredient in lavender lemonade: THE LAVENDER.
I have no problem laying out the customary $4.00 per glass of the yummy cocktail, but I usually expect there to be luxurious lavender flavor in my lavender lemonade.
[cue the rampant, disparaging disappointment.]
That said, I am featuring Martha’s recipe, as well as adding my own flare.
Homemade Lavender Lemonade:
- 4 lemons, juiced
- 1 lime, juiced
- 1/2 cup dried lavender
- 1/2 cup raw honey
- 1 cup of sugar (you can add more to taste)
- Using a vegetable peeler (or if you have a microplane), remove zest from two lemons, leaving white pith behind.
- Squeeze all of the lemons and your lime for juice and set aside.
- In a large pot bring 5 1/2 cups of water and zest to a boil over high heat. Stir in the lavender. Partially cover the pot, lower the heat, and simmer for 10 minutes.
- Meanwhile, place a large strainer lined with cheesecloth or a damp paper towel over another pot or heat-proof bowl.
- Strain tea, pressing on herbs to extract all liquid.
- Stir in honey until dissolved.
- Stir in lemon juice.
- Stir in sugar, taste and discern if you need more.
- Let cool completely, about 45 minutes.
- Serve over ice and enjoy!
Note: You can add a sprig of dried lavender when serving if you’re feeling extra fancy.
Thanks and happy eats,