Description
Perfect for brunch, picnics, or just sipping in the sun—this lavender lemonade is floral, refreshing, and effortlessly impressive.
Ingredients
- 1 cup (200 grams) granulated sugar
- 1/8 teaspoon sea salt
- 1.5 tablespoons dried culinary lavender
- 1 cup (240 ml) freshly squeezed lemon juice (about 4–5 lemons)
- 5–6 cups (1.2-1.4L) water, divided
Instructions
- Make the lavender syrup. In a small saucepan, combine the sugar, salt, and 1 cup of water. Heat over medium-low, stirring occasionally, until the sugar dissolves and the mixture simmers lightly. Remove from heat, stir in the lavender, cover, and let steep for 15 minutes. Strain out and discard the lavender.
- In a large pitcher, combine the lavender syrup, lemon juice, and 4-5 cups of water (adjust to taste). Stir well and chill before serving.
- To serve, pour over ice and garnish with a lemon slice or a sprig of lavender if desired.
Notes
Storage: Store lemonade covered in the refrigerator for up to 5 days.