From-Scratch Lavender Honey Lemonade
Want to see what culinary lavender can really do? Start here. Steep a spoonful of buds into a honey syrup, squeeze a pile of lemons and you've made the classic lavender lemonade people drive out to lavender farms for.
Want to see what culinary lavender can really do? Start here. Steep a spoonful of buds into a honey syrup, squeeze a pile of lemons and you've made the classic lavender lemonade people drive out to lavender farms for.
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Why this pairing works
Steeping lavender in warm honey syrup pulls out its sweet floral oils without the grassy bitterness you get from boiling it. Honey adds a rounder sweetness than sugar.
Serves 6 Prep 15 min Cook 10 min
Ingredients
- 1 Tbsp Culinary Lavender Buds
- 1 cup water, for the syrup
- 1/2 cup Lavender Wildflower Honey
- 1 cup fresh lemon juice, about 6 lemons
- 4 cups cold water
- 6 Lavender Cocktail Picks, for garnish
- 6 Lavender Honey Sticks (Lemon), optional, for extra sweetness
Directions
- Bring 1 cup water to a boil, then take it off the heat.
- Stir in the honey until dissolved, add the lavender buds and steep 10 minutes. Don't steep longer, or it turns bitter.
- Strain out the buds, pressing gently. Cool the syrup.
- Stir the syrup, lemon juice and cold water together in a pitcher. Taste and add more water if it's too tart.
- Serve over ice with a lavender pick. Let guests stir in a honey stick if they like it sweeter.
Make it your own
- Swap 1 cup of the water for sparkling water right before serving.
- Freeze the lemonade in ice cube trays to chill the next pitcher without diluting it.
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