It looks like normal lemonade, but this one has lavender infused simple syrup and a lavender-sugar-rimmed glass. I’ve used two different lavenders here: silver edge lavender for the sugar (it’s what I have growing on my patio) and English lavender for the syrup (from a friend’s house). What’s great about this recipe is that you can use that beautiful fresh lavender you’ve been growing but might not have a purpose for. The lavender flavor is delicate and floral and a delightfully different accompaniment to the bright citrus of the lemon.
For the lemonade:
2 cups freshly squeezed lemon juice
4-5 cups water (more water if you want a less tart lemonade. I go with 4 cups because I love lemon!)
1 lemon sliced thinly (optional)
For the lavender syrup:
*1/2 cup of lavender leaves and buds, rinsed
1 cup sugar
1 cup water
For the lavender sugar:
1/2 cup sugar
5-7 lavender leaves, gently rinsed and patted dry
Lemon wedge to rim glasses with
Yields about 1.5 quarts
*I used buds which hadn’t opened yet, so their purple color didn’t infuse into my syrup. You can use bloomed flowers and the syrup might become purple.
For lavender syrup:
1. Place lavender leaves, buds, sugar, and water into a medium sauce pan. Bring to a boil while using the back of a wooden spoon to stir the syrup and mash at the lavender to release its flavor.
2. Reduce to simmer and cook 5 minutes.
3. Remove from heat and let the syrup sit for a minimum of 30 minutes or up to 2 hours for maximum lavender flavor.
4. Strain the mixture.
1. Combine fresh lemon juice, water, and lavender syrup in a pitcher and stir. Add the lemon slices and ice. Pour into lavender-sugar-rimmed glasses.
For lavender sugar:
1. A day ahead put sugar and leaves in a little plastic bag and massage the leaves into the sugar for a few minutes. Let it rest in a cool dry place, returning to shake up and massage the leaves every few hours.
2. When it is nearing time to serve the lemonade, make an incision in the middle of the lemon wedge. Insert the edge of the glass into this incision and run it around the entire glass twice.
3. Pour lavender sugar onto a plate. Set the edge of the glass in the sugar making sure to coat evenly.