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recipe_341_8160948
Lavender Lemonade
This soft floral spin on a summer classic strikes the perfect balance of citrus and sweet. Start with an easy simple syrup; isolating the components gives the flexibility to control quantities and adjust balance as needed.
This soft floral spin on a summer classic strikes the perfect balance of citrus and sweet.
Start with an easy simple syrup; this gives the flexibility to control quantities and adjust sweetness as needed.
Start with an easy simple syrup; isolating the main components (sweet, acid, water) gives the flexibility to control quantities and adjust balance as needed.
Lavender Lemon Simple Syrup
6 oz water
4.5 oz Lemon Sugar
2 Tbsp Lavender Flower
In a small saucepan, heat water to a simmer. Stir in sugar and lavender.
Remove from heat and cover; steep for 10 minutes.
Strain and discard lavender. Allow to cool.
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Single Serving – for making one refreshing glass at a time.
1 oz fresh lemon juice
2 oz lavender lemon simple syrup
4 to 5 oz cold water
Add ingredients to a 12-ounce glass and stir. Fill with ice.
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Pitcher Serving – for making enough to share.
4 oz fresh lemon juice
8 oz lavender lemon simple syrup
16 to 20 oz cold water
In a pitcher, stir together lemon juice, simple syrup, and 20 ounces of water. Dilute with additional cold water if needed.
To serve, pour prepared lemonade into individual glasses filled with ice.
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Refrigerate unused simple syrup in an air-tight container for up to one week. For super smooth lemonade, pass lemon juice through a strainer to separate any pulp. Ice will mellow the intensity of lemonade’s sweet-tart flavor; avoid over-diluting with water when adjusting for balance. Lemonade can be prepared ahead of time; store covered in refrigerator. Add ice just before serving.
Simple Syrup Yield: approximately 9 ounces
Lemonade Yield: 28 to 32 ounces
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