My boys are avid lemonade fans. Frederick (now 12 years old) makes his own blends as his younger brother (5) looks on and waits patiently. Just to mix it up a bit, I’ve introduced them to lemonade flavors and we find most of those flavors in our own backyard. Luckily, many flavors sit well with lemon and lavender is a great example.
Lavender is a fun herb to work with because it fragrance comes through nicely in food, creating a little surprise: “What is that flavor exactly? I think I know but I just can’t place it…” In fact, lavender lemonade is a fun beverage for a party. You can’t miss with it and it is a great conversation starter.
To make lavender lemonade, there are two basic simple approaches that I would choose based on your sweetener and the lead time you have:
For either approach, here are some basic ratios to start with. One reason I like the syrup method is that you can keep adding syrup until you reach your perfect flavor. The problem with that method is that you may never have your perfect recipe on record. Regardless, these problems are nothing that a few more batches of lavender lemonade can’t solve. 😉
Under this approach you are simply making a lavender simple syrup that you add to diluted lemon juice.
Even here you can experiment with proportions. You can increase the sweetener if the lavender flavor is too strong for your taste.
You may also want to double or triple the recipe to keep some on hand. It will keep refrigerated for about a month.
Under this approach you are simply adding the lavender blossoms to the actual lemonade ingredients — you infuse it with the lemonade water itself.
Dried lavender blossoms do not impart a lavender color to water. Your infusion will look like a light tea. For added interest, add a touch of color using a fruit juice or syrup. In the picture above, I added elderberry syrup but berry and grape juices would work well too.
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