Ingredients
Equipment
Method
- Rinse lemons under running water. Fill a small pot with 3 cups of water. Take two lemons and a grater to zest your two lemons. Add the lemon zest to your pot of water.
- Now add 3 tablespoons of culinary lavender to the pot of water and bring it to a boil. Once the water is boiling, turn the eye off and lid the pot. Allow the lavender to steep for 5 minutes.
- In this waiting time, juice your lemons. Cut each lemon in half and use a juicer to get as much lemon juice from your six lemons as possible.
- Next, use a strainer to get as much pulp and lemon seeds out of the juice before pouring the lemon juice into a pitcher.
- Add the sugar to the pitcher and stir with a spoon. Once the tea has steeped, strain out the lavender buds and add the tea to the pitcher as well. Give it a good stir.
- Now add 1.5 quarts of water to the pitcher and stir well.
Notes
Taste test your final lemonade to see if you'd like to add anymore lemon juice for added tartness or sweetener for sweetness according to your preference.
This lavender lemonade is best served cold and over ice so chill the pitcher in the refrigerator for at least one hour before serving for the most refreshing results.
Makes about 2 quarts.
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