Ingredients
5 c. water
1 1/2 c. sugar
12 stems fresh lavender
2 1/4 c. fresh lemon juice
Method
Sources
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Lavender syrup — lattes, cocktails, lemonade, French 75 variation
Food-grade lavender — herbes de Provence, shortbread, ice cream
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
Lever-press citrus juicer — maximum juice, no seeds
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Lavender syrup — lattes, cocktails, lemonade, French 75 variation
Food-grade lavender — herbes de Provence, shortbread, ice cream
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
Lever-press citrus juicer — maximum juice, no seeds
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Boil 2 1/2 cups of water with the sugar. Add the lavender stems and remove from heat. Place on the lid and let cool. When cool, add the remaining water and the lemon juice. Strain out the lavender. Serve the Lavender Lemonade with crushed ice and garnish with lavender blossoms. Makes 8 servings.