Lavender Basil Lemonade Recipes

LAVENDER LEMONADE

Steps:

• Over medium heat, combine two cups of water and sugar, bringing to a boil until sugar is dissolved. Turn off of the heat and stir in honey and lavender.
• Allow mixture to steep for 2 hours (less if you want less of a lavender taste). Strain the liquid, pressing the lavender down to make sure you get all of those juices into your mixture!
• In a large pitcher, combine freshly squeezed lemon juice, lavender mixture and water.
• Feel free to add a couple drops of blue or purple food coloring if you want more color than the lavender provides. Makes the lemonade especially cute for those brunches! Serve over ice.
• Enjoy!

LAVENDER LEMONADE RECIPE

Steps:

• Gather the ingredients.
• In a small saucepan, combine 1 cup of water and the lavender. Bring to a boil .
• Reduce the heat. Stir in the sugar until dissolved, then stir in the honey. Simmer for 10 minutes.
• Remove from the heat, cover, and let steep and cool for at least 1 hour, or until the flavor reaches your desired intensity.
• Strain out the lavender using a fine-mesh strainer layered with cheesecloth .
• Bottle and store in the refrigerator for up to one week.
• Juice 5 or 6 lemons; enough for about 1 1/2 cups of juice. Strain the juice through a fine-mesh strainer to remove seeds and pulp.
• In a pitcher, combine 1 cup each of the lavender syrup and lemon juice along with 4 cups of cold water. Stir well, taste, and add more of any ingredient to your preference.
• Serve over ice and garnish with lavender sprigs and lemon slices. The lavender lemonade can be stored with a lid in the refrigerator for about one week.
• Enjoy.

ITALIAN LEMONADE

Steps:

• Mix lemon juice, Basil Simple Syrup, and water together in a pitcher. Store in the refrigerator until ready to serve. Pour over ice filled glasses and garnish with a lemon twist.
• In a saucepan combine basil, sugar, and water and simmer until the sugar is dissolved, 5 minutes. Cool, strain the simple syrup, and store in the refrigerator.

LAVENDER BASIL LEMONADE.

Steps:

• In a small sauce pan bring the lavender and 2 cups water to a boil. If you are using coconut or granulated sugar, add the sugar to the water as well. Once the water is boiling remove from the heat and add the basil, cover and steep for 10 minutes.
• Meanwhile squeeze the lemon juice into a tall glass pitcher. Stir in the honey (unless you already added sugar earlier). Stir in 3 cups water. Once the basil has steeped, strain the mixture into the pitcher with the lemon juice. Stir well and then taste. If the lemonade tastes sweet, add water, if it tastes too tart, add honey, 1 tablespoon at a time, until the lemonade is just right for you. I found that 1/3 cup honey works great. Place in the fridge until well chilled.
• To serve, pour the lemonade over a glass of crushed ice. Garnish with lavender and basil. Drink up!

BASIL LEMONADE

Steps:

• Stir water, lemonade, sugar, and lime juice together in a pitcher. Add 1/2 cup basil leaves, stir to combine, cover the pitcher, and refrigerate until flavors combine, 8 hours to overnight. Remove basil leaves and discard.

LAVENDER-INFUSED LEMONADE

Steps:

• Bring sugar and water to a boil in a saucepan, stirring until sugar has dissolved. Stir in lavender. Remove from heat, and let stand for 10 minutes. Strain, discarding lavender. Let cool. Stir in lemon juice. Serve over ice, and garnish with lemon slices and fresh lavender sprigs.

BETHY'S CUCUMBER BASIL LEMONADE

Steps:

• Combine 1 cup water and sugar together in a small saucepan; bring to a boil. Cook and stir until sugar is dissolved, about 5 minutes. Remove saucepan from heat and cool syrup to room temperature.
• Stir syrup, remaining water, lemon juice, cucumber, and basil together in a pitcher; chill in the refrigerator for at least 2 hours.

LAVENDER LEMONADE

Steps:

• Bring 2 cups water and sugar to a boil. Remove from the heat; add lavender. Cover and let stand for 2-4 hours., Strain, discarding lavender. Stir in lemon juice, vanilla and remaining water. Chill; serve over ice.

BASIL LEMON SYRUP

Steps:

• Bring all ingredients to a boil in a medium saucepan, stirring until sugar is dissolved. Let stand at room temperature, covered, 1 hour, then transfer to an airtight container and chill until cold, about 1 hour. Strain syrup thourough a sieve into a bowl, pressing hard on and then discarding solids.