Since I visited the Praire Lavender farm in Kansas, I discovered that Lavender is more than a weed that our grandmothers used as Potpourri by putting small sachets in all the drawers of the House. It’s a subtle flower that perfectly perfumes the most delicate beverages and desserts. Discovering the floral flavors allows to diversify its cuisine and opens a new world of possibilities for combinations of flavors. I hope you will learn to love it and to master it a little thanks to this refreshing recipe of lavender lemonade. Ingredients for simple Lavender syrup
- 1 cup sugar
- 1 cup water
- 3 tablespoons edible Lavender
- 2 lemon zest
- 1 cup to 1 1/2 cup of simple Lavender syrup (to taste)
- the juice of 8 lemons
- 1 bottle of sparkling nature water (about 750 ml)
- 1 lemon
- Put in a pan on the oven at an average/high temperature the sugar and water. Stir occasionally until sugar is dissolved. Meanwhile, in a small heat-resistant jar, put the lemon zest and lavender.
- When the syrup starts to shudder, pour it over the lavender and lemon zest. Let stand for 5 minutes to allow a good infusion by stirring at 1-2 minutes.
- When the infusion is complete, pass the syrup to the sieve to remove the lavender flowers and zest. Let cool or warm up if you are in a hurry!
- While the syrup cools, squeeze the juice from the 8 lemons. To help you get more juice, you can put them in the microwave for about thirty seconds, it’s a miracle!
- Fill a pitcher with ice and pour in the lemon juice and sparkling water. Start by putting 3/4 cup of lavender syrup, mix and taste. If you are not accustomed to the tastes of flowers in food, I advise you to start gradually and find your perfect concentration, which should lie between 3/4 cup and 1 1/2 cup of lavender syrup.
- Serve cold with a slice of lemon