Lynda Dowling’s Lavender Lemonade

Yields Makes 6 cups; about 6 servings

Notes: 'Hidcote' lavender turns lemonade rosy pink. Other varieties turn it a paler color. Avoid piney-smelling lavenders, such as spike.

Ingredients

 1 cup sugar
 1/4 cup (a generous handful) fresh or 1 tablespoon dried lavender blooms stripped from stems
 1 cup freshly squeezed lemon juice, strained
  Ice cubes
  Lavender sprigs for garnish
Nutrition Facts

0 servings

Serving size

Amount per serving
Calories139
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.7mg1%
Total Carbohydrate 37g14%
Dietary Fiber 0.2g1%
Protein 0.2g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

How to Make It

Step 1
1

Combine sugar with 2 1/2 cups water in a medium pan. Bring to a boil over medium heat, stirring to dissolve the sugar.

Step 2
2

Add the lavender blooms to the sugar water, cover, and remove from heat. Let stand at least 20 minutes (and up to several hours).

Step 3
3

Strain mixture and discard lavender. Pour infusion into a glass pitcher. Add lemon juice and another 2 1/2 cups water. Stir well and watch lemonade change color.

Step 4
4

Pour into tall glasses half-filled with ice or refrigerate until ready to use. Garnish lemonade with fresh lavender sprigs.

Ingredients

 1 cup sugar
 1/4 cup (a generous handful) fresh or 1 tablespoon dried lavender blooms stripped from stems
 1 cup freshly squeezed lemon juice, strained
  Ice cubes
  Lavender sprigs for garnish
Lynda Dowling’s Lavender Lemonade
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