Lavender Lemonade A Refreshing Summer Drink
A Simple Recipe
Making lavender lemonade is a refreshing beverage and a favorite at farmers markets and lavender festivals. This recipe is fun to make using a few ingredients.
A favorite in the summer time especially when it’s hot. It's a refreshingly easy to make during the hot summer months or even year round.
Lavender Lemonade Recipe
You can use lavender syrup you made yourself or purchased to make a real favorite for everyone to enjoy.
- 4 cups filtered water
- 1 cup sugar or honey
- 2 tbsp. dried lavender buds or 4 tbsp. fresh lavender
- 1 cup lemon juice, freshly squeezed
- Lavender springs for garnish
That’s all the ingredients for lavender lemonade.
Combine the water, sugar or honey*, and lavender buds in a saucepan and heat for approximately 10 minutes or until the mixture begin to boil. Remove from the heat and allow steeping until cool, about 20 minutes.
*If using honey do not boil just warm the honey so the natural vitamins, minerals and antioxidants aren't destroyed.
Pour the mixture through a fine-screened colander or cheesecloth into a pitcher. Add the lemon juice and stir. Serve in glasses filled with ice and garnished with a lavender sprig or lemon wheel.
This recipe was adapted from The Lavender Lovers Handbook by Sarah B. Bader
Lavender Lemonade Tea
Make the tea as directed on the bag and add the simple lavender syrup or lavender sugar for a quick lavender lemonade beverage.
A real citrus tea made with dried lavender buds and flowers, organic dried lemons and lemongrass for a natural caffeine free herbal drink. The herbs are grown here my herb farm in Vermont and are free of pesticides, chemicals or preservatives. My chickens are the pest controllers for my herb gardens and vegetable garden.
This simple lemony lavender tea is made with farm harvested and quality dried lavender herb and organic lemons. This uplifting tea is a great way to brighten up your day in the morning or an after dinner drink. Sprinkle some lavender sugar for real aromatic herbal drink or add natural honey as a sweetener. It also goes great with lemon lavender jelly.
My teas are made as simply as possible so you can recognize the ingredients. The herbs are farm harvested and dried quickly in our drying shed to maintain the essential oils in the herbs. The herbs are then place in glass jars and put in a cool dark place away from natural and unnatural light. Afterwards, they are combined and blended and then packaged in 1 ounce tea bags for your brewing pleasure.
Lavender-Lemon Tea Cake Recipe
Makes 8 servings
3 cups unbleached all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar
Zest from 1 lemon
6 large eggs, at room temperature
Juice from one lemon
1/2 cup buttermilk
1/4 cup cornmeal
2 tablespoons dried lavender flowers
Preheat oven to 350 degrees. Butter and flour two 8-by-3-3/4-by-2-1/2-inch aluminum loaf pans or 1 (9-by-3 inch) Bundt pan. Sift together the flour, baking powder and salt. In an electric mixer, cream the butter and add the sugar and lemon zest, beating until fluffy, about 2 minutes.
Add the eggs one at a time, beating for about 30 seconds after each addition and scraping down the sides of the bowl as necessary. Beat in the lemon juice. Add half of the flour and beat in on low speed.
Add all of the buttermilk, and then the remaining flour, beating on low speed after each addition just until the ingredients are blended. Add the cornmeal and lavender flowers, mixing just until combined.
Spoon the batter into the prepared pans and smooth the tops with the back of a spoon.
Bake for 55 to 60 minutes, until the top is golden brown and a toothpick inserted into the center of a loaf comes out clean. Remove from the oven, let cool in the pans on a rack for 10 minutes, then turn the cakes out onto the rack to cool. Recipe from Herbalpedia