Experimenting With Food: Lavender Lemonade
I’ll be experimenting with food to expand my culinary tastes and skills. Here’s something I want to try:
- 4 Tbsps (1/4 cup) culinary lavender*
- 2 Cups boiling water
- 2/3 Cup sugar
- 1 1/2 Cups fresh lemon juice (about 8 lemons)
- 2 Cups cold water
- Steep the lavender in 2 cups of boiling water for 15 minutes.
- Strain through a fine-mesh sieve and discard the lavender.
- Place the lavender tea and the sugar in a small saucepan and set over high heat, stirring until the sugar dissolves
- Remove from heat and let cool to warm.
- Stir in the lemon juice and the cold water. (Add more to taste***.)
- Serve over ice.
Makes about 6-8 cups depending on how dilute you want it.
* Culinary lavender is lavender harvested for the purposes of cooking/eating. Please don’t buy the perfumed air-freshening kind because that is going to be utterly gross.
** You don’t have to put it over heat, but I do this because I’m impatient and want the sugar to dissolve faster and completely).
*** I prefer to keep mine on the concentrated side because I like to mix it with seltzer water when I serve it.