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  • Writer's pictureEmily

Lavender Lemonade

This recipe comes from Kara Carleton who also was a Community Supported Agriculture (CSA) farmer and this recipe was loved by her customers. I understand why! It's a perfect combination of sweet, tart, and flavor. The lavendar brings a wonderful element to this traditional drink which I think you'll love. I altered this quanitites slightly to match what I had on hand which serves 2 people well.

Serves 2

Lavender Simple Syrup (Step 1)

  • 1/2 cup water

  • 1/2 cup white sugar

  • 1/2 cup loosely packed fresh lavender flower (I don't bother to remove the blossoms from the stem, just trim the stem) Use 3 rounded Tablespoons dried lavender if you do not have fresh.

In a small saucepan combine the sugar and water. Bring to a boil on medium-high heat, stirring often. Turn the heat down to medium and continue boiling for a minute or two, stirring often. Add the lavender, stir, turn off the heat and cover the pot with a lid. Steep the lavender in the simple syrup for 15 minutes then strain. Store in the refrigerator, it will thicken a bit as it cools. You do not need to wait until it cools to make the lemonade.

Lavender Lemonade (Step 2)

  • 2 cups cold water

  • 1 small lemon juiced, strain out the seeds. I like to gather the pulp from the strainer and add it to the lemonade. I add more lemon cuz I am a fan of tart over sweet.

  • 1/2 cup lavender simple syrup (reduce if you like it less sweet)

  • plenty of ice

Combine the water, lemon juice, and syrup in a glass pitcher and stir well. Serve over plenty of ice! Feel free to double the recipe depending on the size of your group.

Thank you, Kara, for sharing this delightful recipe and lavendar from your beautiful plants!

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