Every sip of this fragrant, 5 ingredient Lavender Lemonade will remind you of the floral beauty of Spring.
I’ve been sitting on this recipe for the better part of a year; and for good reason too! Last Spring, when we moved into our first home, we were overwhelmed by the enormity of it all, not to mention the unexpected beauty that sprung from the ground with each season. Before we could enjoy the first wave of flowers, another hit, and kept leap frogging until the cold winds of Fall came blowing. Somewhere during the summer, I got my hands on some dried lavender and made this lemonade. The very first whiff, even before the taste, reminded me of a cool Spring morning, standing in my garden before the sun rose above the tree line.
When the world was still clean and wet with dew.
But by this time, Spring was long gone, and so were most of the blooms. I needed them, if I wanted to show you exactly how this drink tastes. So I waited, patiently for the next year’s cycle. And as the first flowers opened this year, I readied myself for it to get just warm enough to warrant a lemonade. [Here’s a photo tour of my Spring garden]
And a week ago, it did. It was the perfect alignment – the blooms were still at their peak, but the weather was so much warmer. And on this day, I brewed the Lavender syrup for this incredible Lavender lemonade.
If you are wondering about the color, I must confess, that its not all from the lavender. I crushed some blueberries (from last year’s blueberry harvest, the last remnants of the frozen batch) as the syrup simmered, for that extra pop of natural color. If you don’t have blueberries on hand, don’t worry – the lemonade may not be pretty pink, but it’ll taste and smell just as good as this one.
This year, I’m focusing on adding a lot of edible florals into the landscape. With our world’s growing population and loss of forestation to habitation, it is imperative that we use as much space as possible to grow our own food, best we can, and that includes the pretty ornamental too. After tasting this lavender lemonade last year, I knew I needed a lavender bush for my own, so I planted a hardy variety this year. I cannot wait to harvest and stockpile!
But what I’m most excited about are the Saffron crocus I’ve ordered for Fall planting. It’s always been a dream of mine to grow my own saffron. I’ll save that story for another day.
The syrup can be made in advance and refrigerated for upto 3 months, although the longer it keeps, the more you loose the potency of flavor. This batch makes just enough for 3 or 4 people, so I’ve never had to make it more than a day in advance and have no leftovers. You can always make a larger batch for gifting. I bet with the right cruet, this would make such beautiful holiday gifts!
A taste of Spring – now who could ever say no to that?!
And when you make this delicious Lavender Lemonade (which I really think you SHOULD!), be sure to SHARE YOUR PHOTOS with me through Facebook, Instagram or Twitter. I’d love to see what you cook from here!