I have been making this recipe since I came across it in college in 2002. If you love lavender, and lemonade, this is a sure thing for you! The flavors combine harmoniously. I use dried lavender flowers instead of leaves. I would like to suggest consuming this beverage within a couple days or so, if it sits in the fridge too long it tastes perfumey.
Lavender Lemonade
Lavender adds a delightfully different dimension to this refreshing summer favorite.
Yield: 5 servings (serving size: 1 cup)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 115
- Calories from fat: 0.0%
- Fat: 0.0g
- Saturated fat: 0.0g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 0.2g
- Carbohydrate: 30.9g
- Fiber: 0.2g
- Cholesterol: 0.0mg
- Iron: 0.0mg
- Sodium: 1mg
- Calcium: 4mg
Ingredients
- 4 cups water, divided
- 1/4 cup chopped fresh lavender leaves
- 2/3 cup sugar
- 1 cup fresh lemon juice (about 6 lemons)
- Lavender stems
Preparation
- Bring 1 cup water to a boil in a medium saucepan. Combine the boiling water and lavender in a medium bowl; cover and steep 30 minutes. Strain the lavender mixture through a fine sieve into a bowl; discard lavender leaves.
- Combine 3 cups water and sugar in saucepan. Bring the mixture to a boil, and cook 1 minute or until sugar is dissolved. Combine lavender water, sugar syrup, and lemon juice in a pitcher. Cover and chill. Serve over ice. Garnish lemonade with lavender stems, if desired.
Lavender Lemonade Recipe at a Glance
- COURSE: Beverages, Beverages, Nonalcoholic
- CONVENIENCE: Entertaining, Make-Ahead, Portable/Picnic
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Sodium, Meatless, Low Saturated Fat
- PUBLICATION: Cooking Light
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Cool Lavender Lemonade
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