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Since the lavender is blooming and the lemons are ripe, this home-brewed lavender lemonade with honey hits the spot with a distinctive, refreshing taste and plenty of Vitamin C. This is a unique thirst quencher for a hot, summer day.
Using Lavender in Food
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, as long as you don’t overdo it, 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.
Other Tasty Summer Beverages You’ll Love
- Bring 2 1/2 cups purified water to boil in a medium pan
- Remove from heat and add honey, stirring to dissolve.
- Add the lavender to the honey water, cover, and let steep at least 20 minutes or up to several hours, to taste. You can put the lavender into a tea infuser or nut milk bag for easier clean up.
- Strain mixture and compost/discard lavender
- Pour infusion into a glass pitcher
- Add lemon juice and approximately another 2 1/2 cups of cold water, to taste. Stir well.
- Refrigerate until ready to use, or pour into tall glasses half-filled with ice, then garnish with lavender sprigs.
- Sit on the porch a spell and enjoy!