Recipe for Lavender Lemonade
Without a doubt, and unlike yours, this has been the most interesting/unique/stressful summer. Ever. But, when life gives you lemons – even when they’re shitty ones – you need to make lemonade. So in honor of that duty, here’s a recipe for lavender lemonade with a little rhubarb kick for a bit of extra summery-ness.
Homemade Lemonade – Because It’s Better
I cannot drink sweet. I can eat sweet, just can’t drink it. Therefore, I avoid drink mixes like the plague, or in this case COVID-19. There’s so much added sugar with store bought mixes so I prefer to make my own. Also, we have access to amazing produce throughout the summer so why not go fresh? This lemonade recipe is easy too, so there’s really no excuses!
Lemonade with Simple Syrup
To sweeten the freshly squeezed juice in a homemade lemonade recipe, a simple syrup is typically added. I’ve been strongly avoiding using refined sugar to sweeten anything, so this lavender lemonade is made with honey. The flavors gain strength in the process of making the syrup as they steep before adding it to the lemon juice. See more of my honey sweetened simple syrups in this Carrot Cocktail recipe and this French 75.
How to Make Lavender Lemonade
Squeeze those lemons! That’s how you start. Get about a cup of that stuff and pour it in the pitcher. Here’s how you add that lavender flavor. To a sauce pan, add a couple cups of water, raw honey, the lavender and rhubarb and simmer until the honey dissolves. Turn the heat off and let those flavors steep for about 30 minutes until they gain a bit of strength. Strain the syrup through a fine mesh sieve and add it, and another two cups of water to the pitcher of lemon juice. Stir, add ice, pour, and garnish.
Lavender Lemonade with Rhubarb
A made from scratch lavender lemonade that tastes like summer in a glass. The freshly squeezed lemon juice is sweetened with honey and flavored with a lavender rhubarb syrup. The best non-alcoholic drink to enjoy on your porch, or easily add a bit of vodka to create a delicious cocktail.
Ingredients
- 1 cup freshly squeezed lemon juice
- 4 cups cold water, separated
- 1 cup raw honey
- 1 cup rhubarb, chopped
- 2 tbs fresh / dried lavender
Instructions
- Add 2 cups of water, the honey, rhubarb and lavender to a sauce pan and bring to a simmer over medium heat. Simmer and stir until the honey is completely dissolved.
- Remove the sauce pan from the heat and let the mixture infuse for 30 minutes.
- While the mixture infuses, squeeze the lemons and add the juice to a pitcher or decanter.
- Strain lavender rhubarb syrup through a fine mesh sieve into the pitcher. Add the remaining two cups of cold water (or more to taste) into the pitcher and stir together. Add ice.
- Garnish with a rhubarb stir stick, a fresh stem of lavender or a pretty edible flower.
Notes
Easily turn this drink into a cocktail by adding vodka!
Depending on the tartness of the lemons and how you prefer your lemonade the flavors can be adjusted. Add more honey or additional sweetener of your choice to adjust.
