- Make a simple syrup by combining the sugar with 2 ½ cups water in a saucepan and boiling until the sugar dissolves, about 1 minute. Remove from heat, add the lavender blooms and cover. Let stand for 1 hour, or up to 4 hours. Strain syrup and discard lavender.
- Pour lavender syrup into a pitcher. Add lemon juice and 2 ½ cups water. Stir, taste, and adjust to your liking, adding more lemon juice or water if desired. Refrigerate until ready to serve.
* Culinary lavender can be found in farmer’s markets if you aren’t lucky enough to have some growing behind your garage. And, Whole Foods carries it too.
3/4 cup sugar
1 1/2 cups lemon juice, approx. 8 lemons
1/2- 1 cup citrus vodka
Sprigs of lavender, with buds on
– Put 4-5 lavender sprigs in a pitcher, then pour boiling water in.
– Quickly mix in sugar and lemon juice while water is still very hot.
– Let steep for approx. 10 minutes.
– Strain out lavender sprigs.
– Pour remaining water into the pitcher, cold.
– Add vodka and stir.
– Chill in fridge until ready to serve, then add some fresh sprigs of lavender to garnish.
Hidcote lavender turns lemonade rosy pink. Other varieties turn it a paler color. Avoid piney-smelling lavenders, such as spike. For that extra touch, garnish lemonade with fresh lavender sprigs. Makes: 6 cups
- Combine sugar with 2 1/2 cups water in a medium pan. Bring to a boil over medium heat, stirring to dissolve the sugar.
- Add the lavender blooms to the sugar water, cover, and remove from heat. Let stand at least 20 minutes (and up to several hours).
- Strain 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 use.