While lavender is a decorative plant, it also has its culinary uses. There are many lavender cultivars available, but use Lavendula angustifolia for
culinary purposes—others can be overly sharp. This fresh summertime lemonade will win over your dinner guests and may even make tee-totalers of the most diehard beer drinkers (at least for the night).
- 1 cup sugar
- 5 cups water, divided
- 2 cups fresh squeezed lemon juice
- 1/2 cup lavender leaves, torn; extra stalks for garnish
Boil sugar and 2½ cups water for about five minutes until the sugar has dissolved. Add lavender and bring to a boil for three minutes, remove from heat and cover. Let stand for one half hour. Strain liquid into a pitcher and discard lavender. Add cold lemond juice and remaining 2½ cups water and mix. Add ice cubes and serve with a lavender stalk in each glass.
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