I make a big batch of lavender lemonade every year during harvest time. Harvest takes place by my parents’ house in the heat of summer, and many friends come to lend a hand. A big, cold pitcher of lavender lemonade is a staple for everyone who has been working so hard. I love classic lemonade, but it is also fun to add a surprise flavor that goes along with the season. Together, fresh lavender and fresh lemon make a delicious and refreshing drink.
This recipe was first featured on TheRanchTable.com and on Ranch To Table Season 3 Episode 6: “Lavender Harvest” on the Magnolia Network.
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RECIPE: Elizabeth Poett's Lavender Lemonade
- Yield: Makes 8 to 10 servings 1x
Ingredients
Units
Scale
- 10 full heads of lavender flowers, stems trimmed
- 1 cup granulated sugar
- 1 1/2 cups freshly squeezed lemon juice (from 6 to 8 lemons)
- Lavender sprigs, for serving
Instructions
- In a medium saucepan, combine the lavender flowers, sugar, and 1 cup water. Bring to a boil, adjust the heat, and simmer for 1 minute. Turn off the heat, put a lid on the saucepan, and let the syrup cool for 10 minutes. Pour through a fine mesh sieve into a heatproof container and refrigerate until cold.
- Fill a 2½ -quart pitcher with ice and add the syrup, lemon juice, and 4 cups of cold water. Mix and pour into glasses. Serve with a sprig of lavender in each glass.
Notes
TIP: Let the syrup cool completely before adding it to the pitcher.
