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Lavender Lemonade with Honey

Lavender Lemonade with Honey

Lavender is beginning to bloom now in my garden, not only looking and smelling beautiful, but attracting bees and other pollinators to the rest of my plants. I harvest it for its beauty, and dry it for use as food and medicine.

Growing Lavender

Lavender is easy to grow in full sun and any well-drained soil, and is a relatively drought tolerant, perennial plant that adds interest to any garden with its grey leaves and tall, purple blooms.

Like many plants grown for their essential oils, a lean soil will encourage a higher concentration of oils. An alkaline soil will enhance lavenders fragrance. Lavender is a tough plant and is extremely drought resistant, once established. However, when first starting you lavender plants, give them a shovelful of compost in the planting hole and keep them regularly watered during their first growing season.

While you can grow lavender in USDA Zone 5, it is unlikely you will ever have a lavender hedge. More realistically you can expect to have plants that will do well when the weather cooperates and to experience the occasional loss of a plant or two after a severe winter or a wet, humid summer.

It is dampness more than cold, that is responsible for killing lavender plants. Dampness could come from wet roots during the winter months or high humidity in the summer. If humidity is a problem, make sure you have plenty of space between your plants for air flow and always plant in a sunny location.

Lavender planted where the ground routinely freezes and thaws throughout the winter will need a thick layer of mulch applied after the ground initially freezes. Also protect your lavender plants from harsh winter winds by wrapping them in burlap, if necessary. Planting next to a sun-exposed stone or brick wall will also provide additional heat and protection.

Using Lavender

Pulverized, fresh lavender flowers can add a unique and delightful flavor to meats, salads, custards, jams, teas and cookies. You can also dry bunches of lavender upside down in a cool, shady area, and then use the dried flowers in the same way.

Lavender is a culinary relative to mint, sage, marjoram and thyme, and can be used in the same fashion as these herbs. Lavender is so versatile in the kitchen, that virtually any cooking experiment with it will give you favorable results.

Lavender is also a prized medicinal herb, and once dry, it can be made into teas and tinctures that calm the nerves and help you to sleep. But if you buy lavender for culinary or medicinal purposes, don’t buy it from a craft store and make sure you get it organic, because it is often heavily sprayed with pesticides and chemicals to preserve its color.

It’s very hot in the garden these days, so there’s nothing like a cold glass of lemonade to cool you down on a sweaty, summer day. But the powdered lemon drink that passes as lemonade these days is not only bad for your health, it tastes downright saccharine!

Since the lavender is blooming and the lemons are ripe here in Southern California, this homebrewed lemonade hits the spot with a distinctive, refreshing taste and plenty of Vitamin C.

Lavender Lemonade with Honey

Ingredients

  • 1 cup raw honey (local if you can get it)
  • 5 cups pure water
  • 1 Tbsp. dried, organic culinary lavender (or 1/4 cup fresh lavender blossoms, crushed) (where to find online)
  • 1 cup fresh-squeezed, organic lemon juice, strained
  • Ice cubes
  • Lavender sprigs for garnish

Directions

  1. Bring 2 1/2 cups water to boil in a medium pan
  2. Remove from heat and add honey, stirring to dissolve.
  3. Add the lavender to the honey water, cover, and let steep at least 20 minutes or up to several hours, to taste
  4. Strain mixture and discard lavender
  5. Pour infusion into a glass pitcher
  6. Add lemon juice and another 2 1/2 cups of cold water. Stir well.
  7. Refrigerate until ready to use, or pour into tall glasses half-filled with ice, then garnish with lavender sprigs.
  8. Sit on the porch a spell and enjoy!

PAID ENDORSEMENT DISCLOSURE: I may receive monetary compensation or other types of remuneration for my recommendation, testimonial and/or link to any products or services from this blog, including Amazon.com links. These small earnings make it possible for me to continue writing this blog for you. That said, I only recommend products I genuinely love, and that I believe would be of value to my readers.
Thank you for your support!

MEDICAL DISCLOSURE: Your health is between you and your health care practitioner. Nothing in this blog is intended for the treatment or prevention of disease, nor as a substitute for medical treatment, nor as an alternative to medical advice. Use of recommendations is at the choice and risk of the reader.




35 Comments

  1. I think I’m going to try a Kombucha version of this recipe…should be an interesting flavor!

  2. I was wondering why you need to add the honey to the boiling water, does it help with the steeping? I do know that honey looses its enzymes after 117* could you add the honey after the temp cools down?
    Thank you! :)

    • You can add the honey later, but you do need heat to get it to dissolve thoroughly into the water.

  3. Will dried lavendar give the same color presentation?

  4. Can you use lavender oil in place of fresh lavender?

  5. I now live in Canada and we have Lavendar plants. Can anyone tell me how to the oil from the plants?

    Thanks!
    Alberta CA

  6. Sounds wonderful. Can you use any lavender variety (species/genius) or are there specific ones that are edible?

    • You can use any lavender variety if it is fresh cut and dried. However, many lavenders you can buy at the store have been treated with preservatives for craft use, and you want to avoid that, so make sure if you buy it that you buy “culinary” lavender.

    • No you don’t want to just use any Lavender. There are specific culinary lavs. You don’t want to use Spanish or the ones with the “tufts” coming out. They don’t taste very good. Keep with Munstead or other English Lavenders.

      • Hi Jill! just to let you know I made lavender and honey ice-cream with lavender that grows in my garden in Spain – it tasted great :)

  7. Thanks for this delightful recipe. I love the colour. I live in Canada and grow lavender in my yard. Sometimes a plant or two doesn’t survive the winter, but I just plant more! I dry some of the flowers and keep them in a small vase in the bathroom. Throughout our long dreary winters, seeing the lavender flowers in the bathroom always makes me smile.

  8. What a great way to use lavender didn’t realise lavender was edabile will have to try this out

    • Any recipes for lavender ice cream or sauces, cakes? Thanks Anne

      • Martha Stewart has a Lavender Iced Brownie/cupcake – we really like it

  9. Cool the hot water down just enough to help it melt, but not scaled it in any way. Put it in a shakeable container, and have at it!

  10. Sounds delicious! Thanks so much for sharing on The HomeAcre Hop! I’d love to see what you’ve been up to this week :)
    http://www.theselfsufficienthomeacre.com/2013/06/the-homeacre-hop-22.html

  11. This sounds so refreshing! Perfect for the summer! Thanks for sharing!

  12. This sounds wonderful! I have one 2 year old lavender plant and planted 3 more this spring. They are perfect for Colorado’s alkaline soil and droughts. Thanks for sharing on Natural Living Monday!

  13. I’ve grown lavender before but never the kind you can eat. I think I may have to remedy that! Your Lavender Lemonade sounds wonderful!

  14. Can’t wait to try this! Thanks for sharing at The Gathering Spot this week :) Diane @MamalDiane

  15. Thank you for sharing this post on our From the Farm Blog Hop. I make my own version of lavender lemonade, but I can’t wait to try yours!

    I just pinned this post to a few of my Pinterest boards. I know that my followers will love this recipe as much as I did. I hope that you’ll come back and link up again next week!

    Jennifer @1840Farm

  16. Thank you so much for sharing with Full Plate Thursday and have a fabulous weekend.
    Come Back Soon!
    Miz Helen

  17. Sounds delish! I will have to give this a try when my lemons are ripe! Thanks for sharing! Vickie

  18. I love the taste of lavender and the floral notes it lends. Thanks for sharing!

  19. What a beautiful recipe! Thank you!

  20. I absolutely love my lavender plant and it keeps growing, growing and growing! I use the lavender to make scented vinegar for cleaning. I can never make enough to last through the winter! I will have to give the lavender lemonade a try…it sounds wonderful.

    Thanks for sharing on our healthy Tuesdays Blog Hop!
    Kerry from Country Living On A Hill

  21. Visiting from Hearth & Soul. This lemonade sounds absolutely lovely. Living in the humid southern US, it is very difficult to grow lavender. I love growing herbs and have a variety, but lavender has always given me trouble.

  22. I would love for you to share and link up at my TGIF Link Party. The party is open every Thursday night and closes Wednesday’s at midnight.
    http://apeekintomyparadise.blogspot.com/
    Have a wonderful week!
    Hugs, Cathy

  23. Sounds lovely! I have a lavender plant and would like to add more, but I’m never quite sure what to do with it all once it blooms! I love the smell and add the leaves to tea, but this sounds delightful, too!

    Joining you from The Better Mom’s link-up. :)

  24. I also am not a huge fan of the smell of lavender. I have some buds from my CSA in granulated sugar in the cupboard. Maybe I’ll try you’re lemonade, but I also saw a peach jam recipe recently that sounds fantastic! Lavender is great for the bees, isn’t it.

  25. I am not a big fan of the smell of lavender, but one day I bought a chocolate bar (Dagoba?) with lavender and loved it. I can’t wait to try this lemonade, too, it sounds so yummy!

    • Hi there. Food on Friday: Lemons and Limes is now open for entries. This looks like a neat one! I do hope you link it in. This is the link . Cheers

      PS I am following you now by email. I hope you are already following Carole’s Chatter following your great pork post you linked in.

      • Thanks for linking this in. Cheers

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