I’ve always had roommates or friends that have worked in bakeries. I certainly can’t complain — all the free and delicious baked goods I could ever want is nothing to sneeze at. This has, though, made me less interested in baking (my natural aversion to following directions certainly contributes to that, too!) So when I received a bunch of fresh lavender in my CSA box this week, I was at a loss for what, exactly, to do with the stuff. I whipped up a batch of Herbes de Provence, did some searching online, and found this truly, truly fantastic recipe for lavender honey lemonade. It’s flowery, sweet, and sour all in one, and it’s beyond refreshing.
I still have plenty of lavender left over, and I’ll be sharing my adventures in cooking with lavender over the next few weeks. Do you have a favorite lavender recipe? Let the world know about it in the comments section!
Lavender Honey Lemonade
3 c. water, plus more to taste
1 c. freshly-squeezed lemon juice
1 1/2 heaping tsp. dried culinary lavender
2 tbs honey
1/2 c. granulated sugar
1. Bring 1 cup of water and sugar in a medium pot over medium heat to a boil. When the sugar has dissolved, remove from heat.
2. Stir lavender and honey into water/sugar mixture and cover. Steep for around 15 minutes.
3. Using a sieve, strain lavender out of lemonade.
4. Combine and stir lavender syrup, the rest of the water and lemon juice in a large pitcher. Let lemonade chill before serving over ice. Makes about 4 cups of lemonade.
Recipe Credit: Joy the Baker