Summery Lavender Lemonade
recipe from the book, "The Edible Garden" by Sunset
1 cup sugar
3/4 cup lavender blossoms or 1 Tb. dried*
1 cup fresh lemon juice
5 cups water
Combine 1 cup sugar with 2 1/2 cups water in a medium pan. Bring to a boil over medium heat, stirring to dissolve the sugar. Add 3/4 cup fresh lavender blossoms or 1 Tb. dried lavender blooms stripped from stems. Cover, remove from the heat, and let stand at least 20 minutes (or up to several hours)
Strain and discard the lavender. Pour into a glass pitcher. Add 1 cup freshly squeezed lemon juice and 2 1/2 cups water. Stir well. Pour into tall glasses half filed with ice or refrigerate until ready to use. Garnish with fresh lavender sprigs.
* Please note: when cooking with fresh lavender, use only English or French lavender. Spanish lavender is not edible and could be toxic. Spanish lavender looks like this.
Sloat Recipe Box: If you have a recipe to share, send it to sloat@sloatgardens.com If we pick your recipe we'll mail you a $25 Sloat Garden Center gift card!
(Note: Recipes need to include vegetables, fruits or herbs that gardeners can grow).
Subscribe to the The Kitchen Gardener! It's packed full of gardening information, recipes and updates from our stores.
Subscribe here »
More recipes! »
Twitter |
Facebook |
Blog |
Contact Us
