Ramblings of a Gypsy Nomad: Lavender Lemonade Recipe(s)

I could not find a recipe to make actual Lavender colored Lemonade but if yu can find a lavender pitcher and glasses it may look like this from:


 Lavender Lemonade

Ramblings of a Gypsy Nomad: Lavender Lemonade Recipe(s).

These three recipes are from the Ramblings of a Gypsy Nomad

Lavender Lemonade

Here are a few different recipes for lavender lemonade- which I will be making this week and the next! Unfortunately I do not have lavender growing in my garden…yet. So it’s off to Whole Foods Market to buy some! If you try any of these recipes let me know how they turn out!

Lavender Lemonade
1 cup sugar
About ¼ cup fresh lavender blooms, stripped from their stems*
1 cup freshly squeezed lemon juice, strained.
  1. 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.
  2. 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.


Isn’t this display beautiful? 
5 cups of water, divided
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
– Boil 2 cups water.
– 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.
*I’ll be making this without the vodka ;)

Lavender Lemonade
 This site has LOTS of lavender recipes. One jam recipe in particular I really want to try!

 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

  • 1 cup sugar
  • 1/4 cup (a generous handful) fresh or 1 tablespoon dried lavender blooms stripped from stems
  • 1 cup freshly squeezed lemon juice, strained
  • Ice cubes
  • Lavender sprigs for garnish
  1. Combine sugar with 2 1/2 cups water in a medium pan. Bring to a boil over medium heat, stirring to dissolve the sugar.
  2. Add the lavender blooms to the sugar water, cover, and remove from heat. Let stand at least 20 minutes (and up to several hours).
  3. 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.
  4. Pour into tall glasses half-filled with ice or refrigerate until ready to use.

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