Lavender Tea Lemonade Recipes

LAVENDER LEMONADE WITH HIBISCUS

Steps:

• Mix 3 cups water and lemon juice in a large pitcher. Refrigerate until chilled.
• Bring remaining 3 cups water, sugar, lavender, and hibiscus petals to a boil in a saucepan. Reduce heat to medium-low and simmer for 10 minutes. Remove from heat and allow to cool. Strain lavender and hibiscus from liquid and pour into pitcher with lemon water. Refrigerate until cold.

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 TEA - HOT OR ICED

Steps:

• Bring 1 cup water to a boil. Add the lavender and lemon zest; cover and steep for 1 hour.
• Strain the lavender mixture into a 2-quart or larger pitcher. Add lemon juice, sugar and remaining 3 cups water; stir until sugar dissolves.
• Serve in tall, ice-filled glasses, garnished with lemon slices (or serve hot with honey, as you wish). Top up with additional water, if desired, or to taste.

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!

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 TEA LEMONADE

Steps:

• In a large saucepan, bring 7 cups water to a low boil.
• In a bowl, carefully pour 4 cups of the water over the lavender and let steep for 10 minutes before straining.
• Pour the remaining 3 cups water over the sugar and stir until dissolved.
• Combine the lavender and sugar mixtures in a pitcher and stir in the lemon juice. Serve over the ice.

LAVENDER LEMONADE COLD BREW

Steps:

• Place the loose lavender into a glass pitcher (this recipe is great for 1 quart size). Add in freshly squeezed lemon juice and lemon slices to the pitcher. Gently pour in the filtered water and watch the herbal tea blend begin to dance away. Mix in wildflower honey until it has been evenly distributed. Seal the glass pitcher with an airtight lid and place in the refrigerator overnight to allow the ingredients to steep together and create delightful flavours. The next morning, give it a quick stir, serve immediately or strain and store refrigerated. This will depend on the pitcher you used. I used one that has a built in strainer, so when I pour the leaves stay put (as you'll notice in the video below) and I was able to eliminate the straining step. If you do not have a pitcher similar, have a strainer over your glass while you pour to catch any lavender released. Pour, sip and enjoy!