Recipe: Lavender Lemonade

[This recipe comes courtesy of Janice Silva of Green Acres Farm where our West Coast Correspondent, Stacie, spent some time smelling the flowers last week.]

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Lavendar Lemonade

1 cup sugar
1 tablespoon dried lavender buds stripped from stems
1 cup freshly squeezed lemon juice, strained
Ice cubs
Lavender sprigs for garnish

Combine sugar with 2 1/2 cups water in medium pan. Bring to a boil over medium heat, stirring to dissolve the sugar

Add lavender blooms to the sugar water, cover, and remove from heat. Let stand at least two minutes (and up to several hours)

Strain the mixture and discard lavender. Pour infusion into a glass pitcher. Add lemon juice and another 2 1/2 cups water. Stir well and watch lemonade change color.

Pour into tall glasses half filled with ice or refrigerate until ready to drink.

- Stacie

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Sara Kate is the founding editor of The Kitchn. She co-founded the site in 2005 and has since written three cookbooks. She is most recently the co-author of The Kitchn Cookbook, to be published in October 2014 by Clarkson Potter.