Best Lavender Infused Lemonade Martha Stewart Recipes
MARTHA'S EXTRA-LEMONY LEMONADE
"A cold glass of lemonade is so refreshing on a hot summer day. My favorite recipes are full of lemon flavor. This one uses the fruit in three ways: its juice, fresh slices, and a syrup cooked with the rinds," says Martha.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Time 20m
Number Of Ingredients 3
Steps:
- Juice halved lemons (you should have about 1 1/2 cups). In a small saucepan, bring sugar and 1 1/2 cups water to a simmer, stirring until sugar is dissolved. Add lemon rinds; cook over medium until mixture is syrupy, about 12 minutes. Strain; let cool completely.
- Muddle mint with syrup in a pitcher. Stir in juice and 4 cups cold water. Top with ice and lemon slices; serve.
LEMONADE
For stronger lemon flavor, add some juiced lemon halves (wash lemons before squeezing) to the lemonade.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Time 1h
Number Of Ingredients 2
Steps:
- In a large saucepan, heat sugar and 1 cup water over medium-high heat, stirring, until sugar dissolves; remove from heat.
- Stir in lemon juice and 6 cups water. Strain, if desired, into a large container; refrigerate until cool, 30 to 40 minutes. Serve over ice.
LAVENDER LEMONADE INFUSION
Butterfly pea flower tea is the secret ingredient that naturally dyes this lemonade purple (lavender itself does not impart much color), but if you don't have it, simply replace the tea with 2 cups of cold water. The tea has no flavor so the lemonade will be delicious either way!
Provided by Amanda Gryphon
Categories Beverages
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- For the lavender syrup: Combine dried lavender, sugar and water in a small pot and bring to a boil, stirring until sugar is completely dissolved. Remove from heat and stir in lemon zest. Let lavender steep for 1 hour before straining syrup through a sieve lined with cheesecloth. Allow to cool completely and store in refrigerator until ready to use.
- For the lemonade: In a large pitcher, combine lavender syrup, lemon juice and cooled butterfly pea flower tea. As you stir, you'll notice the blue tea turns purple when mixed with lemon juice. When ready to serve, add 1-2 cups of ice. Garnish individual glasses with lavender sprigs.
Nutrition Facts : Calories 391.8, Fat 0.1, Sodium 72.6, Carbohydrate 102.8, Fiber 0.2, Sugar 68.3, Protein 0.2
LAVENDER INFUSED LEMONADE -MARTHA STEWART
Make and share this Lavender Infused Lemonade -Martha Stewart recipe from Food.com.
Provided by Pixies Kitchen
Categories Punch Beverage
Time 30m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Bring sugar and water to a boil in a saucepan stirring until sugar has dissolved. Stir in Lavender. Remove from heat, and let stand for 10 minutes. Strain, discarding Lavender. Let cool. Stir in lemon juice. (Lemonade can be refrigerated in an airtight container for up to 1 week.) Serve over ice, and garnish with lemon slices and fresh lavender sprigs.
THYME LEMONADE
The flavor of thyme in this lemonade lends an unexpected grown-up flair to a summer favorite.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes Cocktail Recipes
Number Of Ingredients 4
Steps:
- In a medium saucepan, bring sugar, thyme, and 1 cup water to a boil; stir until sugar is dissolved, about 2 minutes. Stir in lemon juice, gin (if using), and 6 cups cold water; strain into a large pitcher. Refrigerate until cold, at least 1 hour (and up to 1 week). Serve over ice, garnished with thyme sprigs, if desired.
Nutrition Facts : Calories 160 g
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