Our Eureka lemon tree is more like a huge Chia Pet needing to be snipped and coiffured regularly due to its continuous sprouts of oblong, yellow fruit. One large country kitchen fruit basket is a cornucopia of lemons overflowing onto my work area. Occasional runaway citruses roll like escaping tumbleweeds onto kitchen counters, to the floor, causing havoc under a cook’s foot, on more than one occasion. Lemons find their way into every recipe and household cleaning concoction, including drinks…lots of drinks…like lemonade.
Only so much lemonade can be downed, and a street side lemonade stand isn’t so cute with 40+ year-olds selling Dixie cupfuls for a quarter each- that’s creepy! But one morning changed the rant inside my head while trudging across the yard to that tree of plenty. Along my path are beautiful purple bouquets of multiple lavender varieties. They’re always in bloom, need little care, have a divine scent, and make me smile. They also give me edible ideas! Lavender lemonade- it’s a thing, it’s wonderfully refreshing, and it take’s up a lot of lemons!
Make sure the fresh lavender flowers used for infusion are pesticide free.
Culinary lavender, the English type, works best for its fragrance and sweetness, but really, you can use any lavender blooms.
- 2 cups water for boiling
- handful of fresh lavender flowers (stem at base removed; no need to strip)
- 1 cup of raw honey (regular honey will do)
- 1 ½ cups fresh squeezed lemon juice (Eureka type is best)
- 2 cups cold water (filtered, if possible)
- Optional: thin lemon slices and extra lavender flowers for garnish.
In a saucepan on medium heat, bring water and honey to a boil, stirring frequently. Remove from heat, stir in the lavender flowers, and let sit covered for one to several hours for infusion.
After infusion, strain the lavender from the simple syrup and throw away, or compost.
Add the simple syrup to a pitcher, along with the lemon juice, and two cups of cold water.
Add ice cubes and taste. Adjust taste by adding more ice, water, honey, and/or lemon juice.
Charm your guests by serving with a thin slice of lemon and some lavender sprigs.