Delightfully refreshing, lavender lemonade is a great way to showcase your skill at making flower simple syrups. Makes 6 cups (1 1/2 quarts).
1 cup lavender simple syrup (see below)
1 cup lemon juice
4 cups water
Mix ingredients directly in the pitcher – don’t bother dirtying up one more thing. Adjust the flavors according to your own taste preferences.
Lavender Simple Syrup
Colorful flower-infused simple syrups have oh so many hues. Strong and sweet, they are best used as bases in other recipes, such as sorbets or drink mixes.
2 cups sugar
1 cup water
2 tbsp lavender buds
* Lavender is a potent herb, and this syrup will get stronger the longer you let it infuse, so be careful to taste for your own preferences.
Dissolved sugar in water over medium heat, stirring occasionally, until it reaches a simmer. Place flowers in a nonreactive bowl (by that I mean glass, enamel, or stainless steel). Pour hot syrup over top and let stand for at least 30 minutes. Strain the mixture and discard the flowers. (I know it is a shame to discard the flowers, but you must unless you are using the syrup right away). Floral simple syrup ca be stored in the fridge for 1 or 2 months. If it begins to crystallize, simply heat it again until smooth. Makes 2 cups (1 pint).
This recipe makes a vicious simple syrup. For a thinner version, use 1 cup sugar and 1 cup water. Either type will work well in recipes that call for simple syrup.
Find the book at Johnson’s for more recipes
Bacher, Miche.(2013). Cooking with Flowers. Philadelpha, PA: Quirk Books.