Lavender Blue Lemonade Recipes

PURPLE LAVENDER LEMONADE

Steps:

• Rinse lavender under cold water if needed.
• Remove the lavender flowers from the stem and place in medium size bowl.
• Pour the sugar over the flowers and with clean hands gently massage the flowers into the sugar.
• Pour 1 1/2 cups of boiling water over the sugar and stir until sugar has melted.
• Cover and let sit for 1 hour or overnight.
• Pour the syrup through a sieve removing all the lavender flowers.
• Add 1/2 the amount of syrup to your jug or pitcher.
• Add blue butterfly powder (if using) and mix well.
• Stir in lemon juice and watch the colour change to a beautiful purple hue.
• Add water and taste. Add more of the syrup, more lemon juice or water if desired.
• Add ice and garnish with lemon slices and sprigs of lavender

LAVENDER LEMONADE

Steps:

• Place the lavender in a pitcher; pour the boiling water over the lavender; cover with plastic wrap and allow to steep 10 minutes; strain and discard the lavender from the water and return the water to the pitcher. Add the cold water, lemon juice, and sugar to the pitcher and stir until the sugar dissolves. Refrigerate until serving.

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 BLUE LEMONADE

Steps:

• In a 4 quart bowl or pitcher use the back of a wooden spoon to lightly mash the
• blueberries. Add the lemon juice, reserving rinds. Mix juice with sugar to taste.
• In a saucepan bring the 4 cups water and lavender buds to a boil. Pour through a strainer over lemon juice mixture, stir to dissolve sugar. Add lemon rinds.
• Cover and refrigerate 2 to 3 hours.
• Remove and discard rinds. Strain through a mesh sieve into a pitcher and chill or serve. Enjoy!

BLUEBERRY LAVENDER HARD LEMONADE RECIPE

Steps:

• In a mixing glass, thoroughly muddle the sprigs of lavender with the blueberries. Squeeze in the juice of two lemons, add agave nectar and vodka.
• Add up to ⅔ cup cold water (more or less to taste). Use a fork to whisk the agave nectar into the rest of the liquid.
• Fill your glass with ice, and stir with a spoon.
• Tea (alternative):
• Add one to two teaspoons of dried lavender per cup of hot water. Let steep for about five minutes, and strain out the lavender. Let cool.
• In a mixing glass, muddle the blueberries. Squeeze in the juice of two lemons, add agave nectar, and vodka. Use a fork to whisk the agave nectar into the rest of the liquid.
• Add up to ¾ cup of tea to your drink. Taste and feel free to dilute it with water if you find the lavender taste is too strong.
• Fill your glass with ice, and stir up your lemonade with a spoon.

LAVENDER LEMONADE

Steps:

• In a saucepan, combine sugar and 2_ cups water. Stir to combine. Bring to a boil.
• Add lavender, cover, and remove from heat; let stand at least 20 minutes or up to several hours. Strain and discard lavender.
• Pour lavender syrup into a pitcher. Add lemon juice and remaining 2_ cups water. Stir to combine.
• Serve over ice, garnished with fresh lavender flowers.

LAVENDER LEMONADE RECIPE

Steps:

• To a large pitcher, add the lavender simple syrup, water, lemon juice and vanilla extract. Add a dash of natural food coloring, if using. Stir well.
• Serve over ice and enjoy!
• Keep stored in the refrigerator for up to one week.

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.