Best Lavender Blue Lemonade Recipes

LAVENDER BLUE LEMONADE

Steps:

• In a 4 quart bowl or pitcher use the back of a wooden spoon to lightly mash the
• blueberries. Add the lemon juice, reserving rinds. Mix juice with sugar to taste.
• In a saucepan bring the 4 cups water and lavender buds to a boil. Pour through a strainer over lemon juice mixture, stir to dissolve sugar. Add lemon rinds.
• Cover and refrigerate 2 to 3 hours.
• Remove and discard rinds. Strain through a mesh sieve into a pitcher and chill or serve. Enjoy!

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:

• Place the lavender in a pitcher; pour the boiling water over the lavender; cover with plastic wrap and allow to steep 10 minutes; strain and discard the lavender from the water and return the water to the pitcher. Add the cold water, lemon juice, and sugar to the pitcher and stir until the sugar dissolves. Refrigerate until serving.

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 RECIPE

Steps:

• Gather the ingredients.
• In a small saucepan, combine 1 cup of water and the lavender. Bring to a boil .
• Reduce the heat. Stir in the sugar until dissolved, then stir in the honey. Simmer for 10 minutes.
• Remove from the heat, cover, and let steep and cool for at least 1 hour, or until the flavor reaches your desired intensity.
• Strain out the lavender using a fine-mesh strainer layered with cheesecloth .
• Bottle and store in the refrigerator for up to one week.
• Juice 5 or 6 lemons; enough for about 1 1/2 cups of juice. Strain the juice through a fine-mesh strainer to remove seeds and pulp.
• In a pitcher, combine 1 cup each of the lavender syrup and lemon juice along with 4 cups of cold water. Stir well, taste, and add more of any ingredient to your preference.
• Serve over ice and garnish with lavender sprigs and lemon slices. The lavender lemonade can be stored with a lid in the refrigerator for about one week.
• Enjoy.