Every year from about the age of 14, I’ve made lavender lemonade. I originally discovered this online while searching for things to do with bits of lavender we’d had to prune, and with a few tries it turned out pretty good!
Once a magical drink which turned pink when lemon juice was added, and now also a solid favourite of mine, it’s super easy to make so I thought I’d share the recipe!
I love being able to use plants from my own (or my family’s) garden; it’s such a nice feeling to be able to create something from a plant you’ve grown, especially if, like me, you’re not a super good gardener!
You will need:
- About 2 handfuls of washed, fresh lavender leaves and flowers, or at least 3 tablespoons of dried lavender
- 1/2 a cup (80g ish) of sugar, I tend to use caster sugar
- At least 350ml lemon juice, bottled or fresh (about 5ish lemons depending on size)
- De-head or de-leaf the lavender stalks, or measure out a few tablespoons of dried lavender into a bowl or jug
- Pour enough water to cover the lavender, and then a cup or 2 more, depending on how much lemonade you want
- Leave it covered with a cloth/teatowel for at least 30 mins/1 hour, although it can be left even overnight
- Once you’re ready to use the lavender, strain or sieve it so that you’re left with a darkish liquid and none of the plant
- Make a sugar syrup by putting the sugar into 2 cups of boiling water until it’s dissolved. Leave this to cool
- Add the sugar syrup to the lavender liquid, tasting every so often (but bear in mind the lemon isn’t in yet!)
- Add the lemon juice, and mix! You can always make more sugar syrup (or just add sugar if you’re impatient like me) until it tastes how you’d like
I like to serve it cold with ice, and I’ve seen a few lavender cocktails it might be good in too!
If you make the lavender liquid with purple flowers, the lemonade often turns a peachy or pink colour once the lemon juice is added which is fun. If you use just the leaves it’s usually a yellowish colour. Both taste fab though!