- Prep Time:2m
- Cook Time:30m
- Total Time:1h 32m
- Serves: 4
- Yield: Makes 3/4 c of syrup
Ingredients
For the lavender syrup
- 2 c sugar
- 1 c water
- 4 blueberries (for color)
- 2 tbsp. dried lavender flowers
For the lavender lemonade
- 1/4 c lemon juice
- 2 c cold water
- a pinch of salt
- 3 -4 tbsp lavender syrup, or to taste
Instructions
Make the syrup
- In a small saucepan, combine the sugar and water. Bring to a boil over medium heat, stirring once or twice to disperse the sugar.
- Add the dried lavender, blueberries, reduce heat to the lowest setting and simmer for 20-30 minutes until syrupy, crushing the cooked blueberries halfway during cooking to release the juice and color.
- Remove from heat, and let sit at room temperature for 1 hour. The syrup will thicken and the flavors deepen.
- Strain and transfer to a clean, dry, sterile glass jar with a tight fitting lid. The syrup will keep well refrigerated (and properly stored) for 1-3 months.
Make the lemonade
- In a pitcher, combine lemon juice, water, salt and lavender syrup. Stir well. Serve chilled on a warm day.
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