Homemade lemonade infused with lavender is a refreshing floral twist on lemonade. But never fear, if you don’t have lavender on hand, you can always sub out for rosemary in the simple syrup. You can also do another twist on this recipe and sub mint with basil or tarragon. Pretty much whatever you have growing in your garden right now could spice up a typical lemonade recipe.
Contributed by Edible New Mexico. Visit their website for more recipes.
Lavender Simple Syrup
- 1 cup sugar
- 1 cup water
- 3 teaspoons dried culinary lavender
- 2 sprigs fresh lavender
Place the sugar, water, and lavender in a saucepan over medium-low heat. Whisk until the sugar dissolves, bringing the mixture to a simmer. Cook for 1 minute. Turn off the heat and set the saucepan aside. Let it cool completely. Strain the mixture through a fine-mesh sieve to remove the lavender. Store in a sealed container in the refrigerator.
- 3 cups freshly squeezed lemon juice
- 1 3/4 cups water
- 1 cup lavender syrup
- 1 big handful of fresh mint
- lemon slices for garnish
- fresh mint sprigs for garnish
In a large pitcher, combine the lemon juice, water, and simple syrup. Stir well. Taste and adjust the flavor to your liking—if it needs a little more sweetener, add it. More sour, add lemon juice. Throw a handful of fresh mint leaves into the pitcher and refrigerate for an hour before serving.
To serve, pour into chilled glasses and garnish with a lemon slice and mint sprig. Enjoy!
Stir 1.5 ounces bourbon, rum, or vodka (whatever your spirit of choice) into 4 ounces of lemonade. Serve on the rocks or blend with ice, in a rocks glass. Garnish with lemon and mint.