Lavender Lemonade "Lavenade" Recipe
So many of you have asked for this recipe! Here it is. Enjoy!
Lavenlair Farm "Lavenade"
1 cup cane sugar
1 cup boiling water
1 TBSP Lavenlair Farm culinary lavender
1/3 cup fresh squeezed lemon juice
Add one cup of sugar to a glass canning jar (or similar lidded glass jar). Add one cup of rolling boiling water (let the kettle whistle at full throttle!) to the sugar in the jar. Stir vigorously until clear and all sugar crystals are dissolved.
Immediately add one tablespoon of the dried culinary lavender buds. Stir until the buds are all wet. Let steep 5-10 minutes while you juice lemons to get 1/3 cup of fresh lemon juice. Add the lemon juice to the steeping lavender syrup and stir. The syrup should start to turn pink.
Stir occasionally until the syrup comes to room temperature and then refrigerate, letting it steep 24 to 36 hours (the longer it steeps, the pinker and more flavorful it gets!) Strain the buds out and then continue to store the pink lavender lemon syrup in the refrigerator.
To make the lemonade, I use one part of the pink lavender lemon syrup to two parts cold spring water. (For example, 1 cup of the pink syrup plus 2 cups of water equals 3 cups of lavender lemonade.) You may like it stronger (one to one) or weaker (one to three). Chill and enjoy!
I also make lavenade ice cubes with it to chill the lavenade so it doesn't dilute it or to flavor our unsweetened Lavender Sunset iced tea. (This way you can have an iced tea in the evening and not only will it not keep you up all night, it will actually help you sleep better!) You can also make a one to one ratio of syrup to water (1 cup of the pink syrup + 1 cup of water) and make ice pops by pouring it into an ice pop mold.