July 26, 2016

Lavender Lemonade

Continuing on my new obsession with lavender in food, I made Pastry Affair's lavender lemonade. Posting the recipe here because the Wayback Machine link isn't playing nice.

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RECIPE:

Lavender Lemonade
Adapted from Pastry Affair
Makes about 6 cups

5 cups water, divided
3 tbsp culinary lavender buds, dried
1 cup sugar
1 1/2 cups fresh lemon juice, from 6-8 lemons
Lemon slices for garnish (optional)

Boil 1 cup of the water in a small saucepan. Remove from heat and stir in the culinary lavender. Put a lid on the saucepan and let stand for 30 minutes. Strain the mixture with a fine mesh strainer or tea strainer, reserving the liquid. Discard lavender. Allow lavender infusion to cool while you prepare the rest of the ingredients.

Place remaining water (4 cups) and sugar in a second saucepan over high heat, stirring frequently, until all the sugar is dissolved. Remove pan from the heat and allow to cool slightly.

Stir lavender infusion, sugar water, and lemon juice together in a 2-quart pitcher until combined. Allow to cool completely. Store in the refrigerator. Serve with a slice of lemon in each glass.

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This was definitely not pink as the photos on the original recipe make it appear, more pale yellow with a brown-purple tinge. I don't know if this has something to do with the lavender I used. However, it did taste good. The lavender flavor was pleasantly strong, enough to hold its own against the lemon but not overpowering.

To make a simple cocktail I mixed it with citrus flavored vodka, though I imagine plain vodka or gin would also taste nice.

Verdict: I would make this again but probably only for a party or if I had someone around who likes lavender to help me drink it.