There is nothing better than going out to your yard, cutting fresh-cut herbs, and bringing them into your house to use for a recipe. Lavender Lemonade is perfect enjoyed on its own or for a little afternoon pick me up adding a shot of whisky to it is not a bad idea.
Basic Simple Syrup
This recipe uses a basic simple syrup as its base. Adding fresh-squeezed lemonade and lavender magically turns into lemonade. A basic Simple syrup is well… simple. You mix one part water to one part sugar in a pot, heat over medium heat until the sugar has dissolved. Simple syrups are the base of most sweet drinks/cocktails.
For this recipe, you can use dried or fresh lavender. If using fresh lavender do your research to make sure it’s edible. Lavandula angustifolia is the foliage you are looking for. You will also want to make sure it has not been sprayed by pesticides.
There is nothing like sitting in your backyard or by the pool sipping a hard lemonade. But let me tell you my friend the hint of lavender takes your drink to the next level, instantly it turns elegant. I insist you put this concoction in a beautiful glass to heighten the experience even more. You deserve it!Print
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: Two 32 oz jars 1x
- Category: Drinks
- Method: steep
- Cuisine: American
32 oz Water
32 oz Granulated Sugar
8 oz Lemon Juice
2 tablespoons lavender
1. In a large pot heat water and sugar. String occasionally until the sugar has completely dissolved. Let cool to room temp.
2. Juice 8 oz of lemon juice roughly 8-10 lemons. Distribute evenly between two 32 oz mason jars.
3. Add one tablespoon of lavender buds to each jar and fill with the room-temp simple syrup. Let steep for two hours and up to 24 in the refrigerator.
4. Strain and enjoy over a tall glass of ice.
Add a shot of whisky for a spin on a whisky sour.