Purple Lavender Lemonade Recipes

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.

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.

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 INFUSION

Steps:

• For the lavender syrup: Combine dried lavender, sugar and water in a small pot and bring to a boil, stirring until sugar is completely dissolved. Remove from heat and stir in lemon zest. Let lavender steep for 1 hour before straining syrup through a sieve lined with cheesecloth. Allow to cool completely and store in refrigerator until ready to use.
• For the lemonade: In a large pitcher, combine lavender syrup, lemon juice and cooled butterfly pea flower tea. As you stir, you'll notice the blue tea turns purple when mixed with lemon juice. When ready to serve, add 1-2 cups of ice. Garnish individual glasses with lavender sprigs.

LAVENDER LEMONADE

Steps:

• Combine the frozen lemonade concentrate with cold water, mixing well.
• Steep lavender in boiling water for 10 minutes; strain lavender blossoms from boiling water and discard.
• Combine remaining lavender concentrate with prepared lemonade.
• Chill well; garnish with a mint or lemon balm sprig.